I have been getting lots of comments and mails from my viewers to share eggless mayo recipe. I would say this is one of the most requested recipe in yummy tummy. I have posted a traditional mayo recipe on this blog before, it is made using egg yolks and lots of oil. emulsifying the mix in a blender is the trick, but it doesn't always work for everyone. There may be so many reason which prevents the eggs getting emulsified. Many of my viewers have told me that their mayo has turned watery and stuffs like that. So here i am with a nonfail version of making the perfect creamy mayo, I am telling you this is one of the best mayo i made and i can have it with no guilt. Because there is only very tiny oil in this. This is the first time i am trying it, i had no clue how this will turn out. But once i made it, i was totally surprised. It tasted like a real mayo. No difference at all.
Similar Recipes,
Peanut Butter
Homemade Mayo
Thai Sweet Chilli and Garlic Sauce
Lemon Curd
Cilantro Pesto Sauce
My only concern is it has some flour in it. So i searched and found a recipe which is low fat and it gave me the same result as well. Will share that recipe too soon. SO here you go all mayo lovers with the eggless recipe.
Preparation Time : 10 mins
Cooking Time : 5 mins
Makes - 1 cup of Mayo
Cooking Time : 5 mins
Makes - 1 cup of Mayo
Ingredients:
Olive Oil - 1 tblspn ( You can use any oil )
All Purpose Flour / Maida - 3 tblspn
Milk - 1 cup ( Boiled and Cooled)
Vinegar - 2 tblspn or to taste
Salt to taste
Black Pepper Powder to taste
English Mustard Sauce - 1 tsp or to taste (you can powder mustard seeds and use)
Sugar - 1 tsp
Method:
Heat oil in a pan, add in flour and fry it for 30 sec so the raw smell leaves.
Add in milk slowly and keep mixing so no lumps is formed. Now keep cooking this till it gets thick and creamy. It has to be thick, but not too thick.
Remove from heat and pour this thick sauce into a bowl and let it cool down.
Once cooled add the remaining ingredients and mix well. Taste and check, if you want more vinegar you could add.
Chill this for a hour before serving.
This can be stored in a air tight container for a week in fridge.
Pictorial:
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| Take all your ingredients |
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| Heat 1 tblspn of oil in a pan |
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| add in flour |
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| fry this for 30 sec or so |
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| add in milk and keep mixing |
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| mix mix..so no lumps are formed |
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| now it is all mixed..cook this for few mins |
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| it will slowly get thick |
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| look how thick it has gone |
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| remove this to a bowl and let it cool |
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| now it is cold |
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| add in vinegar |
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| salt |
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| sugar |
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| black pepper |
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| Now comes the important ingredient, mustard which gives real flavour to this |
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| I had some english mustard sauce on hand so used that |
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| If you dont have mustard sauce, You take some mustard seeds and powder them in a mortar and pestle or blender and use that as well |
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| mix well |
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| serve |
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