As I write this post, memories drift to my school days where my friends used to tease me saying “Mitha is a pure vegetarian.Just that she eats chicken!”.. Their laughter still echoes my ears.. The story behind their leg pulling is that I used to innocently call myself a vegetarian (meaning no beef or mutton) but eats (devours is the word!) chicken though.. How stupid of me!
Now that I have again supposedly turned a “pure” vegetarian post marriage, I still wonder if I really have.. We don’t eat meat and never eat eggs as such.. But every other pastry and cookie that we get here contain egg in them and we gobble them up.. So we are definitely not the “pure” veg variety but a kind of egg-justable oops adjustable vegetarians, I guess.. 😀
Even though we turn blind when it comes to cakes and cookies, Mayonnaise is one thing that has Egg written in its ingredient list in bold.. Somehow we could not make up our mind to grab the jar and my mayo spread craving was dumped each time..
Then suddenly the Archimedes in me said Eureka and I started hunting for eggless mayo recipes.. To my delight, there were many people who had tried it.. I tried the easiest one (as always) and it came out great..
This Eggless Mayo recipe hardly takes 15 mins to whip up and tastes exactly like the store bought ones ( yes have tasted it before marriage).. The creamy mayo is an excellent burger and sandwich spread and can be used as a dip too..
Though this recipe is not the healthiest as it uses corn flour (which is not nutritious), I am still blogging as it is much better than buying them where you are not aware of what preservatives go in..
So do try and enjoy this delicious Eggless Mayonnaise!
RECIPE: (yields approx 1 Cup Mayonnaise)
Adapted from: Sharmis Passions
1 Cup Milk (1/2 + 1/2)
3 Tbsp Corn flour
2 Tbsp Oil (Sunflower or Canola or Olive)
1/2 Tbsp Vinegar
1 tsp Sugar
1/4 tsp Mustard seeds
1/4 tsp Pepper powder
Salt to taste
1. Whisk together 1/2 Cup milk and corn flour till free from lumps.. Keep aside..
2. Bring 1/2 Cup Milk to boil..
3. Add the corn flour mixture to this boiled milk.. Whisk continuously on low flame till the mixture turns thick and creamy.. Keep aside.. Allow it to cool..
4. Blend in the mixer to a smooth paste..
5. Add Oil, Vinegar, Sugar, pepper powder and salt to taste.. Mix well..
6. Powder the mustard seeds using a mortar and pestle..
7. Add to the paste.. Mix well..
8. Blend again in a mixer to a smooth paste..
9. Remove in an air tight container..
*Use as required and refrigerate the remaining mayonnaise.. Stays well for 3 to 4 days..
*Add more vinegar if you love your mayonnaise on the sour side..
* Blending twice gives it the smooth texture.. So don’t skip this step..