Eggless Instant Mayonnaise

by - 8:42 PM

I have been thinking of getting back to blogging like before with a decent number of posts to brag about every month. I really hope to stick...But you never know when work kicks in and I'm all under the weather.

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My shift advanced by a couple of hours and I'm finding it very very difficult to manage and I'm almost like a zombie when I get back to work the next day. I hardly get to cook or even clean my house. Oh.... I'm not ranting.
So mostly I rely on instant or healthy alternatives like brown bread or some salad or so. I usually find bread slightly bland and just can't butter toss it. So I wanted something that I can actually slather (read generous amounts) and keep nibbling all the way to work or in between those calls or meetings.

Oh Boy, I love mayonnaise but that "egg" factor puts me off and hardly find a stock of eggless Mayo at my place, so I end up not picking up at all.

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So I got these easy peasy and one week lasting Eggless Mayo. It's a no mess and no fuss recipe that you can do in flat 10 mins. Yes, that's right.

Let's hit the road.

Eggless Instant Mayonnaise Recipe

Preparation Time: 10 mins | Cooking Time: 5 mins
Recipe Category: Spread/dips | Recipe Cuisine: America

Milk – 1/2 cup + 1/2 cup
Corn flour (Corn Starch) – 3 tbsps
Olive oil or refined oil – 3-4 tbsps
White Vinegar - 1 tsp
Sugar – 1 tsp
Mustard seeds/ English Mustard Sauce – 1/2 tsp
Black pepper powder – 1/2 tsp or more
Salt – 1/2 tsp



Procedure:
1) In a bowl, mix half a cup of milk and cornflour without any lumps. Keep it aside
2) Bring the remaining 1/2 cup of milk to a boil. Now add milk + cornflour slurry to it.
3) Keep stirring this mixture and allow it to thicken. 
4) Once done, allow this mixture to cool.
5) Using a mortar and pestle or grinder, powder your mustard seeds into a coarse mixture.

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6) I'd ask you to use freshly ground peppercorns rather than pepper powder. 
7) Now run your corn flour and milk mixture through food processor or blender. Make it to a smooth paste.
8) Add remaining ingredients like vinegar, sugar. mustard seeds, pepper powder, olive oil and salt. 
9) Mix well and store in an airtight container.

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Notes:
1) You can add red chilly flakes as well for a spicy kick.
2) I love pungent flavor of mustard so i used like 1/2 tsp and little over that. You can keep it to 1/4th tsp if you do not like too much of mustard flavor.
3) This stays good for a week in fridge. The moment you see cracks in this soft creamy mixture, you'll need to discard.

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  1. This is really interesting dear... A white sauce tasting like mayonnaise... good share...

    ReplyDelete

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