Mayonnaise

Served ColdServed Cold
Very Good based on 5 Ratings

Listed in : Non-Vegetarian , Non-Vegetarian Eggs , Non-Vegetarian Appetizers , 30 Minute Recipes

Why run to the store, when you can make it at home at quarter the cost? and yes, you can store it in airtight bottles for upto two weeks. (to be on the safer side, refrigerate) This can be used as a sauce with grilled kebabs, fish, salad dressing, with vegetables for a sandwich.....anything!!!!!

 

Servings: 3 Preparation time:
Ingredients:
  • Egg Yolk, Egg yolks 3 (I use the whole egg, yolks and white...works fine)
  • Mustard Seed, Ground, Sarson, Mustered,mustard Seed Powder Mustard 1.5 tsp (or Garlic: 4 cloves /depends on what flavour you want)
  • Pepper, Black Powder, Pippali, Ground Pepper Pepper Powder (a pinch)
  • Sirka Vinegar, White Vinegar, Vinegar Vinegar 3 tbsp
  • Salad Oil (12 ounce or ) 340 grams (I use sunflower oil)
  • Brown Sugar, Sugar 1 tsp
  • Salt, Common Salt, Rock Salt, Table Salt Salt ( as required)

Instructions (Preparation Steps):

  • Cream together egg, salt pepper, mustard and sugar in your mixie.
  • In case you are using garlic,run the mixie for a minute with just garlic alone and then add the egg, salt, pepper and sugar.
  • Add vinegar and continue beating the mixture while oil is added in tea spoonfuls at a time.
  • As the mayonnaise begins to thicken (yes, you need patience...it will take some time) the oil maybe added in table spoonful until all the oil is used up.
  • What can go wrong? Well if it curdles, (which very very very rarely happens......of the 1000 times live made, once it happened to me when i used garlic......only once )..... but don't panic....take it out of the mixie....clean the bowl, and again beat one egg and then add the curdled mix in spoonfuls, and you will get a perfect sauce.

Cook's Tip:
Don’t want to put mayonnaise in your recipe? Try 1 cup of sour cream OR 1 cup plain yogurt OR 1 cup pureed cottage cheese.
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