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Today we are making eggless mayonnaise.
Eggless mayonnaise is prepared with numerous methods.
Today we are making it with two different methods, one with milk and other with cream.
Let’s start with the procedure of making eggless mayonnaise. For this we have taken 200 grams (1 cup) cream. Place it to the mixture jar. We are using chilled cream, taken out immediately from the refrigerator. 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. Add 2 tsp vinegar to enhance the taste of mayonnaise and its shelf life. You can use lemon juice instead of vinegar. Mayonnaise is now ready, transfer it to another bowl. We are done with making the mayonnaise with cream and now we will make mayonnaise with milk. We used ¼ cup chilled full cream milk. Add it to the mixture jar, followed by sugar powder, ¾ cup vegetable oil (little chilled). Add oil in small parts. Also add ½ tsp salt, ¼ tsp freshly crushed black pepper, ½ tsp mustard powder and churn all the ingredients well. 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. Mayonnaise is now done and ready, take it out in a bowl. We are done with making both the varieties of mayonnaise and used mixture jar for preparing them.
For this we have taken 200 grams (1 cup) cream.
We are using chilled cream, taken out immediately from the refrigerator.
Place it into the mixer jar.
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.
Add 2 tsp vinegar to enhance the taste of mayonnaise and its shelf life.
You can use lemon juice instead of vinegar.
Mayonnaise is now ready, transfer it to another bowl.
We are done with making the mayonnaise with cream and now we will make mayonnaise with milk.
We used ¼ cup chilled full cream milk.
Add it to the mixture jar, followed by sugar powder, ¾ cup vegetable oil (little chilled).
Add oil in small parts.
Also add ½ tsp salt, ¼ tsp freshly crushed black pepper, ½ tsp mustard powder and churn all the ingredients well.
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.
Mayonnaise is now done and ready, take it out in a bowl.
We are done with making both the varieties of mayonnaise and used mixture jar for preparing them.
Usually hand blander is used for making the mayonnaise.
It is easily visible in the vessel how thick or dense the cream and oil are turning.
At that moment stop churning the mayonnaise.
But while making mayonnaise in mixture jar it is very important to keep constant check.
Use chilled ingredients for making mayonnaise.
Use chilled cream and oil and churn them well.
Churn the ingredients for a while and then check.
If the mayonnaise is still not dense in consistency then churn again and check.
Keep checking the mayonnaise in the mixture jar while churning.
The moment it gets thick, transfer to a bowl.
Similarly, while making mayonnaise with m milk and oil same problem is faced.
If the ingredients are chilled then you will get perfect mayonnaise else they will get thin or runny in consistency.
If the consistency is thin, then keep the mixture jar in the freezer for half and hour.
Take it out after half an hour and churn again.
You will get perfect mayonnaise ready.
Just take note of these little things and you will be able to make perfect mayonnaise.
Serve this lip smacking mayonnaise with salad, bread and kids relish eating it with paranthas.
Store this mayonnaise for up to 1 week.
Try making this recipe at your home and share your experiences with nishamadhulika.com
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