Added by Serg
- 1 cup oil any neutral flavoured
- ½ cup full cream milk chilled
- ½ tsp sugar
- salt to taste
- ½ tsp mustard powder / mustard sauce
- ½ tsp pepper crushed
- 1 tbsp lemon juice
- 1 tsp vinegar
firstly, in a large mixing bowl or in a food processor take oil.
further add milk. use full cream cold milk to get thick and creamy mayo.
also add sugar, salt, mustard powder and pepper.
additionally, add lemon juice and vinegar. this acts as preservative and helps to store mayo for longer time.
now blend with a hand blender or stick blender till the milk and oil combines.
further, the mixture begins to thicken and emulsify.
after 7-8 minutes the mixture turns thick and creamy mayonnaise.
now scrape the bowl and transfer to a bowl or glass container to store.
spread the eggless mayo over bread and serve.
finally, eggless mayonnaise can be stored atleast for a week when refrigerated.
Prep Time-5 mins
Cook Time-10 mins
Total Time-15 mins