Homemade Mayonnaise - Eggless

Hello All!

Am back again with another recipe post to share with you. It's a long time pending post that I was to make. After sharing the recipe for homemade paneer now it's the turn of mayonnaise, and yes; it's eggless. 

Mayonnaise is thick, creamy dressing often used as a condiment and is traditionally made by beating egg yolks, oil and vinegar or lemon juice together and then seasoned especially with mustard. However, I tried making it with fresh cream, oil and vinegar and EUREKA!! I got the same result. 

If we look into the history of mayonnaise it is living with a disputed belief of origin. Some believe it to have originated in Spain and then taken to France and some believe it the other way round. But for we foodies, it does not matter where it originated. What matters to us is how do we make it fresh at home quickly and relish it with our family and friends. Isn't it?

The eggless mayonnaise recipe that I have come up with is easy with less ingredients and free from artificial preservatives and definitely cheaper than the store bought one. 

If you are making a small batch you can use the hand whisk too. I used the electric beater to make it, however I have tried in mixer grinder and it too gives good results. Only benefit in using an electric beater is, we can keep a check while beating it. The more cooler the atmospheric temperature, the better and thicker your mayonnaise will turn. If it's too hot outside then chill all your ingredients before using. Outside heat turns the mayonnaise runny.

To make it at home, you will need

200 grams of Fresh cream (1 cup)

1/4 cup oil

2 tsp vinegar/ lemon juice

For seasoning

1 tsp sugar

1/2 tsp salt

1/2 tsp mustard powder

1/4 tsp crushed black peppercorns

Method

• In a big bowl, pour in the fresh cream, oil and vinegar.
• Beat it till it increases in volume and becomes thick.
• Add in the seasoning and beat again for a minute.
• Serve it in a serving bowl.

Note:

• Use chilled fresh cream( I used Amul fresh cream), oil and vinegar if the weather is very hot.
• I did not use mustard powder as we do not like its taste. You may use it to get that store bought taste.
• Use any vegetable oil or any mildly flavoured oil.
• Store the mayonnaise in an airtight container in refrigerator. It stays good for 4-5 days.

You can use this mayonnaise as a dressing for salads or to make cold sandwiches. I had made this to use it in veg burgers. The burgers looked so sinfully yummy that I forgot to click its pictures. Next time I make them, I shall post the recipe of veggie burger too.

By then, enjoy making the mayonnaise at home and serve your family a homemade delight.

Till then,

Stay Happy Stay Healthy!