I have been thinking of getting back to blogging like before with a decent number of posts to brag about every month. I really hope to stick...But you never know when work kicks in and I'm all under the weather.
My shift advanced by a couple of hours and I'm finding it very very difficult to manage and I'm almost like a zombie when I get back to work the next day. I hardly get to cook or even clean my house. Oh.... I'm not ranting.
So mostly I rely on instant or healthy alternatives like brown bread or some salad or so. I usually find bread slightly bland and just can't butter toss it. So I wanted something that I can actually slather (read generous amounts) and keep nibbling all the way to work or in between those calls or meetings.
Oh Boy, I love mayonnaise but that "egg" factor puts me off and hardly find a stock of eggless Mayo at my place, so I end up not picking up at all.
So I got these easy peasy and one week lasting Eggless Mayo. It's a no mess and no fuss recipe that you can do in flat 10 mins. Yes, that's right.
Let's hit the road.
Milk – 1/2 cup + 1/2 cup
Corn flour (Corn Starch) – 3 tbsps
Olive oil or refined oil – 3-4 tbsps
White Vinegar - 1 tsp
Sugar – 1 tsp
Mustard seeds/ English Mustard Sauce – 1/2 tsp
Black Pepper Powder – 1/2 tsp or more
Salt – 1/2 tsp
Procedure:
Oh Boy, I love mayonnaise but that "egg" factor puts me off and hardly find a stock of eggless Mayo at my place, so I end up not picking up at all.
So I got these easy peasy and one week lasting Eggless Mayo. It's a no mess and no fuss recipe that you can do in flat 10 mins. Yes, that's right.
Let's hit the road.
Eggless Instant Mayonnaise Recipe
Preparation Time: 10 mins | Cooking Time: 5 mins
Recipe Category: Spread/dips | Recipe Cuisine: America
Recipe Category: Spread/dips | Recipe Cuisine: America
Milk – 1/2 cup + 1/2 cup
Corn flour (Corn Starch) – 3 tbsps
Olive oil or refined oil – 3-4 tbsps
White Vinegar - 1 tsp
Sugar – 1 tsp
Mustard seeds/ English Mustard Sauce – 1/2 tsp
Black Pepper Powder – 1/2 tsp or more
Salt – 1/2 tsp
Procedure:
1) In a bowl, mix half a cup of milk and cornflour without any lumps. Keep it aside
2) Bring the remaining 1/2 cup of milk to a boil. Now add milk + cornflour slurry to it.
3) Keep stirring this Mixture and allow it to thicken.
4) Once done, allow this mixture to cool.
5) Using a mortar and pestle or grinder, powder your mustard seeds into a coarse mixture.
6) I'd ask you to use freshly ground peppercorns rather than pepper powder.
7) Now run your corn flour and milk mixture through food processor or blender. Make it to a smooth paste.
8) Add remaining ingredients like vinegar, sugar. mustard seeds, pepper powder, olive oil and salt.
9) Mix well and store in an airtight container.
Notes:
1) You can add red chilly flakes as well for a spicy kick.
2) I love pungent flavor of mustard so i used like 1/2 tsp and little over that. You can keep it to 1/4th tsp if you do not like too much of mustard flavor.
3) This stays good for a week in fridge. The moment you see cracks in this soft creamy mixture, you'll need to discard.
3) This stays good for a week in fridge. The moment you see cracks in this soft creamy mixture, you'll need to discard.
