Eggless Mayo

When you try to create things at home, that are usually store bought like mayonnaise you are always in a quest to improvise by trying​ out various methods, isn’t it? I already have an eggless mayo in my blog, but this I know this is tastier than the earlier one. Please do try and share your feedback.

I have used a 240 ml cup.

Ingredients:

• Fresh cream 1/2 cup
• Canola/olive oil 1/4-1/3 cup
• Salt a big pinch
• Sugar a small pinch
• Apple Cider vinegar 2 tsp

Method:

• Pour chilled fresh cream ( I have used the blue packet Amul fresh cream ) in a bowl and add sugar, salt and vinegar.
• Beat it using a blender or an electric beater. Pour the oil into it like a stream and blend it well.
• Keep doing it till it thickens and becomes creamy.
• Check for seasoning and store it in airtight containers and keep it in the refrigerator.
• It will stay fresh for a week to 10 days.

Notes:

• You can add pepper powder or mustard powder for more flavours.
• Garlic paste can be added for garlic flavoured mayo.
• Use it in burgers, salads or simply use it as a dip.
• If you don’t have apple cider vinegar, add the normal synthetic vinegar.
• You can use any vegetable oil.
• Pour the oil slowly and once you get the desired consistency, you can stop pouring the oil.
• You might have to whisk/beat it for 7-8 minutes.
• An electric hand blender is a better appliance to do this job more efficiently.