Eggless Mayonnaise Recipe - How to make homemade mayonnaise

Mayonnaise is often used for salads, bread sandwich, burger or as a dip. You can very easily prepare this eggless mayonnaise at your home. Eggless Mayonnaise can be prepared with numerous styles. We are making two types of mayonnaise. 

Cream Mayonnaise Recipe

Ingredients 

• Cream - 1 cup (200 grams)
• Oil - 1/4 cup (50 grams)
• Vinegar - 2 tsp
• Black pepper - 1/4 tsp (coarsely ground)
• Mustard powder - 1/2 tsp
• Salt - 1/2 tsp
• Powdered sugar - 1 tsp

Milk Mayonnaise Recipe

Ingredients

• Full cream - 1/4 cup (60 ml)
• Vegetable Oil - 3/4 cup (150 ml)
• Salt - 1/2 tsp
• Black peppercorns - 1/4 tsp (coarsely ground)
• Mustard powder - 1/2 tsp
• Powdered sugar - 1 tsp
• Vinegar - 2 tsp

How to make Milk Mayonnaise 

Take chilled full cream milk for making mayonnaise. Place the milk in mixture jar, followed by powdered sugar, chilled oil (half quantity), salt, black pepper and mustard powder. Churn everything together. Open the lid of the jar and mix rest of the oil and remaining vinegar to it. Now churn until it gets thick and dense in consistency. 

Milk mayonnaise is now done and ready. Transfer it to another bowl.

Serve this lip smacking mayonnaise with salad, bread, sandwich, momos and so on. You will like the flavor of this mayonnaise. Store in any container and relish eating for up to a week.

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

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