Feb 19, 2013

Eggless Mayonnaise ( Homemade)


On the last day of Basic recipe theme I choose Egg-less Mayonnaise to prepare at home. It’s very common thick or creamy texture sauce which spread on bread at the time of making sandwiches and burger or you can serve with cucumber or apple slices, even with chips and bread sticks to.
Mayonnaise is a thick, creamy sauce often used as a condiment.  It is a stable emulsion of oil, egg yolk and either vinegar or lemon juice, with many options for embellishment with other herbs and spices. Mayonnaise varies in color but is often white, cream, or pale yellow. It may range in texture from that of light cream to thick. Mustard is also a common ingredient in mayonnaise. In Spain and Italy, olive oil is used as the oil and mustard is never included.

Preparation time: 0 Minutes
Cooking time: 12 Minutes
Serving: 1 Cup
Ingredients
2 Tbsp. Refined Flour/ Maida
1 Cup Milk
1 1/2 Tbsp. Butter
1 Tsp. Salt
1 Tsp. Sugar
3 Tbsp. Vinegar
1/4 Tsp. Black Pepper Powder
1/2 Mustard Powder

Pictorial


Add Black pepper powder, sugar and mustard powder in white sauce
Add Vinegar and whisk well

Thick creamy Mayonnaise is ready
Direction
First prepare white sauce with flour, salt butter and milk, when white sauce becomes room temperature.  Add sugar, black pepper, mustard powder and vinegar and whisk well. Keep in freeze for further use in making sandwiches, burger and also serve with chips as dip.

Submit this recipe with following events:


Enter your email address:


Delivered by FeedBurner

28 comments:

  1. Omg, thanks for this eggless mayonnaise, cant wait to make some soon.

    ReplyDelete
  2. Have to try this. Thanks for the recipe.

    ReplyDelete
  3. I was searching for eggless mayo recipe this is a great 1....tq for sharing....how long can it be stored?

    ReplyDelete
    Replies
    1. you can store this in freeze for more than one month. But personally advice make in small batch which easily consume with in one two weeks @arthy

      Delete
  4. OMG ! Interesting Eggless version...
    http://recipe-excavaor.blogspot.com

    ReplyDelete
  5. Very nice and helpful post!!!! thanks for sharing!!!
    Sowmya
    Ongoing Event - Know Your Dairy - Cheese
    Ongoing Event - Dish it out - Lentils & Garlic
    Ongoing Event - What is with my Cuppa

    ReplyDelete
  6. love the eggless version,looks perfect :)

    ReplyDelete
  7. I always thought that eggless version will taste flour-y. Would love to try this someday. Thanks for sharing.

    ReplyDelete
  8. The consistency looks just like store bought mayo! Great recipe Preeti!

    ReplyDelete
  9. Very useful post and that to eggless makes it more attractive for me to try it..

    ReplyDelete
  10. Thanks for sharing this recipe Preeti.Got to try it soon

    ReplyDelete
  11. That is very useful, Preethi. Shall have to try it out.

    ReplyDelete
  12. mayonnaise without eggs is a totally foreign concept to me - it's amazing how you guys can transform everything into eggless version

    ReplyDelete
  13. Wow.. I always thought mayo is a complex recipe. Good that you posted this... I have to try this soon....

    ReplyDelete
  14. Eggless mayo looks much simpler than I thought. Thanks for sharing the recipe.

    ReplyDelete
  15. Nice and simple to make the eggless version...very useful post.

    ReplyDelete
  16. This is so easy and very useful....

    ReplyDelete
  17. for how many days we can preserve this mayonnaise in fridge?

    ReplyDelete
    Replies
    1. Hi nidhi you can preserve this sauce in fridge for minimum two month into airtight jar but check this time to time for spoilage and my suggestion is try to make in small quantity for better use.

      Delete
  18. Hi,Am new in ur space.This veg mayyonaise of urs luks interesting.U hav got a gud collection of recipes.
    Plz visit my blog http://fabusrelish.blogspot.in/

    ReplyDelete
  19. hi...
    can u tell me which form of mustard powder u have used...? is it the regular mustard seeds just crushed into powder form.....or the store bought one....?is the mustard powder used raw or roasted?
    Thanks,
    Nimisha

    ReplyDelete
    Replies
    1. Hi Nimisha... I admire you for your query... For this i used normal mustard seeds and crushed in powder form through mixer. but you can used market based powder too. No need to roast.

      Delete
  20. It is sinful to visit your website during lunch..all the dishes are so inviting.being a hardcore veggie..I have been wanting to try eggless version of Mayonnaise for a long time. Thaks for sharing teh recipe: )

    ReplyDelete
  21. Thanks jiggyasa for vising and liking my food page... Share your opinion after trying this recipe with us.

    ReplyDelete
  22. I make this sauce for for pasta recipes. Nice that you are using as dips & yes offcourse it does taste very close to the maiyonaise

    ReplyDelete
  23. Hi can I use olive oil instead of butter??

    ReplyDelete

Hello Foodies, Thanks for visit and Please leave your precious suggestions.

Related Posts Plugin for WordPress, Blogger...