Jun 15, 2016

Eggless Mayonaisse....

Nowadays mayo or mayonaisse is the in thing among kids and adults alike. Its all about the creamy texture that the sauce has. Everybody is a big fan of it now. We dont like the store bought mayo. Neither me nor the kids like it... so we decided to make our own. This has been a keeper ever since. We love it in wraps, with fries, with chips, in salads, as spread and what not. We just love it as you can see

The homemade version is tastier and creamier that the store bought ones. Plus you can adjust the sweet and spice to suit your taste. Check out this recipe and you will never buy store bought stuff again

Serves... makes 2 cups
Serve option... stays upto a week in the fridge

This is what u'll need....

Cream - 1/2 cup
Milk - 1/4 cup
Oil - 3/4 cup
Mustard powder to taste
Pepper powder to taste
Sugar to taste
Salt to taste 

Here is the stir....
  • Spoon in cream into a bowl. I used home made fresh malai/cream as I always have it at hand. You can use store-bought cream too
  • Pour milk into the bowl with cream
  • Whisk it till little fluffy. I used electric hand blender for this job but you can use a whisk too
  • When cream is fluffy, add 3/4th cup of oil to it. Add oil one tablespoon at a time drizzled in a thin line like
  • Keep whipping the mixture as you add oil
  • After you add about 3 tbspns of oil you will be able to see that the mixture has thickened a lot
  • Continue adding oil and whipping till you reach the desired consistency
  • Add some mustard powder. I just crushed a few mustard seeds using my mortar and pestle. This is more grainier and so giver more texture to the sauce. 
  • Follow this with a little of salt and pepper

  • Add a little bit of sugar, not too much. It is optional though
  • Whisk one more time and you are done
  • Transfer it to a clean glass jar and store it in the refrigerator
  • Serve with your favourite foods and enjoy

  • Sometimes I leave out a tablespoon of oil or so when I see the mixture has turned thick enough
  • I have use crushed mustard seeds for better texture
  • Use very little sugar
  • Keep whisking as you add oil to cream up the mixture perfect

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