Mayonnaise is a thick, creamy sauce often used as condiments. It is
typically made of egg yolk, oil, vinegar, spices and herbs widely used in the
preparation of burgers, sandwiches, Shawarma and also as a dip to the variety
snacks. This is a eggless mayonnaise recipe for vegans and for those who are
allergic to eggs. I prefer making mayonnaise at home as it is very easy to
prepare and less time consuming. Also another reason is because store bought mayonnaise
are expensive. Whenever I prepare chicken shawarma and nuggets I use this as a
dressing and dip. Do try this recipe and let me know your experience.
Prep time Cook time Total time
1 hour - 1
hour
Author: Home
Chefs Cooking
Recipe
type: Dips
Cuisine: French
Makes: 1 Bowl
Ingredients:
Full Fat Milk boiled and chilled ¼ cup
Refined sunflower oil ½ cup
Pepper powder ½ tsp
Mustard powder ½ tsp
Vinegar ½ tsp
Lemon juice ¼ tsp
Sugar a pinch
Salt a pinch
Instructions:
1.Boil the required quantity of full fat milk and refrigerate it
for an hour to get it chilled.
2.In a chutney jar of mixer grinder add chilled milk, half
quantity of oil, pepper powder, mustard powder, lemon juice, salt and sugar and
blend nicely.
3.Add remaining quantity of oil and blend once again till you get
smooth creamy mixture.
4.If the mixture turns thick then add one or two teaspoons of
chilled milk again and blend further.
5.Your mayonnaise is ready to use as a spread or dips.
Note:
1.Mayonnaise can be prepared only with olive oil, rice bran oil
and sunflower oil.
2.Do not add any water while blending.
3.This can be stored up to one week when refrigerated.
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