>> Friday, January 23, 2015
Eggless Mayonnaise Recipe
Milk – 1 cup
Corn flour / Corn Starch – 4 - 5 tbsp
Olive oil – 2 tbsp
Sugar – 1 tbsp
Mustard powder – 1/4 - 1/2 tsp
Black pepper powder – 1/4 - 1/2 tsp
Salt – 1/4 tsp
How to make the Sauce
In a small mixing bowl, take the corn flour. add add 1/4 cup milk. Wisk well to mix into a lumpless liquid.
Heat the remaining milk in a sauce pan, When it comes to a boil, add the corn flour-milk mixture, simmer the flame and cook till the mixture begins to thicken. This happens very quickly, so ensure you don't leave the pan on it's own.
Take of fire and add all the other ingredients and mix in well. Once it's cooled, pulse it in mixer till you get a creamy sauce, add more milk and season as per taste.
Transfer to a clean, dry bottle. Keep it tightly closed and refrigerated.
This will stay good for about a week or 10 days. Use a clean spoon.
I normally freeze it for later use.