eggless mayonnaise

Eggless Mayonnaise Recipe – How to make homemade mayonnaise

How to make Eggless Mayonnaise – Instant Homemade Mayonnaise

Eggless mayonnaise is one such dip which is often used for salads, bread, sandwich, and burger or as a side dip with various recipes. Making this eggless mayonnaise at home is really easy. There are numerous ways to make this mayonnaise recipe and today we are sharing two types of mayonnaise with you all one with cream and the other with milk.

This wonderful way of preparing Eggless Mayonnaise is quick, easy and fabulously devouring. Take the perfect ingredients, mix them together and there you have eggless mayonnaise ready. That will add some zing to your dish. You will surely enjoy the intensity of mustard and the pampering flavor of fresh cream and milk in every mouthful.

Directions

Making:

1. Take 200 grams of chilled cream in a mixture jar for making the cream mayonnaise.

eggless mayonnaise

2. To it add 1 tsp sugar powder, ½ tsp salt. ½ tsp mustard powder, ¼ tsp freshly crushed black pepper, ¼ cup vegetable oil and churn all the ingredients together.

eggless mayonnaise

3. Add 2 tsp vinegar to enhance the taste of mayonnaise and its shelf life. You can use lemon juice instead of vinegar.

eggless mayonnaise

4. Mayonnaise with cream is now ready, transfer it to another bowl.

eggless mayonnaise

5. For making mayonnaise with milk, take ¼ cup chilled full cream milk in a mixture jar.

eggless mayonnaise

6. Then to it add 1 tsp sugar powder, ¾ cup vegetable oil (little chilled). Add oil in small parts.

eggless mayonnaise

7. Also add ½ tsp salt, ¼ tsp freshly crushed black pepper, ½ tsp mustard powder and churn all the ingredients well.

eggless mayonnaise

8. Now add rest of the oil as well, followed by 2 tsp vinegar to enhance the taste of mayonnaise and its shelf life. Churn well until thick and dense in consistency.

eggless mayonnaise

9. Mayonnaise with milk is now done and ready, take it out in a bowl.

eggless mayonnaiseServing:

10. Serve this lip smacking mayonnaise with salads, bread, sandwiches or momos. Kids relish eating it with paranthas. Store this mayonnaise for up to 1 week in refrigerator.

Suggestions

  • You can use any kind of vinegar for this recipe or replace it with lemon juice.  Vinegar increases the taste and shelf life of mayonnaise.
  • You can use hand blender to make the mayonnaise as it is easily visible how thick the mayonnaise is getting. Once it gets gets the desired consistency, stop whisking.
  • While making mayonnaise in mixture jar, keep checking occasionally that it gets appropriate thickness. The moment mayonnaise gets thick, stop churning.
  • Use chilled cream, milk and oil for making the mayonnaise. If these ingredients are chilled then you will get thick and dense mayonnaise else it will get thin in consistency.
  • If the mayonnaise is getting thin in texture then place the jar inside the freezer for half an hour. Churn again to get the desired thickness in the mayonnaise.
  • If the cream is too chilled and you whisk it too much then the milk and butter will start separating. If this happens then hold for 5 to 10 minutes and let the temperature reduce a little. After this whisk the mixture a little. You will get perfect mayonnaise.
  • Time – 10 minutes

Eggless Mayonnaise- How to make homemade mayonnaise eggless mayonnaise
Author: 
Recipe type: Chutney/Dip
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Cream - 1 cup (200 grams)
  • Oil - ¼ cup (50 grams)
  • Vinegar - 2 tsp
  • Black pepper - ¼ tsp (coarsely ground)
  • Mustard powder - ½ tsp
  • Salt - ½ tsp
  • Powdered sugar - 1 tsp
  • Ingredients For Milk Mayonnaise
  • Full cream - ¼ cup (60 ml)
  • Vegetable Oil - ¾ cup (150 ml)
  • Salt - ½ tsp
  • Black peppercorns - ¼ tsp (coarsely ground)
  • Mustard powder - ½ tsp
  • Powdered sugar - 1 tsp
  • Vinegar - 2 tsp
Instructions
  1. Take 200 grams of chilled cream in a mixture jar for making the cream mayonnaise.
  2. To it add 1 tsp sugar powder, ½ tsp salt. ½ tsp mustard powder, ¼ tsp freshly crushed black pepper, ¼ cup vegetable oil and churn all the ingredients together.
  3. Add 2 tsp vinegar to enhance the taste of mayonnaise and its shelf life. You can use lemon juice instead of vinegar.
  4. Mayonnaise with cream is now ready, transfer it to another bowl.
  5. For making mayonnaise with milk, take ¼ cup chilled full cream milk in a mixture jar.
  6. Then to it add 1 tsp sugar powder, ¾ cup vegetable oil (little chilled). Add oil in small parts.
  7. Also add ½ tsp salt, ¼ tsp freshly crushed black pepper, ½ tsp mustard powder and churn all the ingredients well.
  8. Now add rest of the oil as well, followed by 2 tsp vinegar to enhance the taste of mayonnaise and its shelf life. Churn well until thick and dense in consistency.
  9. Mayonnaise with milk is now done and ready, take it out in a bowl.
  10. Serve this lip smacking mayonnaise with salads, bread, sandwiches or momos. Kids relish eating it with paranthas. Store this mayonnaise for up to 1 week in refrigerator.

 

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