This wonderful Italian way of preparing Eggless Mayonnaise is quick, easy and fabulously tasty.
Take the perfect ingredients, mix them together and ta-da, there you have just what you need to add some zing to your dish.
Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Corn flour (Corn Starch) – 3 tbsp
Olive oil – 2 tbsp
White Vinegar – 1 tsp
Salt – 1/4 tsp
Take cornflour in a mixing bowl, add 1/2 cup milk to it and whisk it well without any lumps.
Take mustard seeds and powder it coarsely, I used my hand mortar and pestle to do this, Set aside. Take remaining 1/2 cup milk in a pan and heat it up.
Once milk is boiled, add cornflour milk mixture and keep stirring with a whisk. Keep in low flame and keep cooking.
Keep cooking it until its thick and creamy. Make sure the flame is low.
Keep whisking until its thick. Cool down completely and then blend it to a smooth paste.
See how creamy it is. Now transfer this to a bowl, add pepper powder, mustard seeds powder, sugar, salt, olive oil and vinegar.
Whisk it well until it’s creamy.
Store in airtight container and refrigerate it.
Blending the mixture until smooth is optional but we recommend doing so as it helps to remove lumps if any and also it gives a super creamy texture as store bought mayo.
Make sure to cool down completely before blending.
It keeps well for 3-4 days when refrigerated.
Don’t skip mustard powder as its the main ingredient that gives flavour to mayonnaise.
Use freshly ground pepper powder for a good texture and flavour.
Use clean spoon every time you use it.
While cooking makes sure it’s thick so that after adding wet ingredients we get the correct spreadable consistency.