Cooking with Shail

Hello!! Taking a break from the baking session I decided to try my hand on mayonnaise. I am from a vegetarian family hence egg mayonnaise is not an option for us. Whenever I go for shopping I check out and buy eggless mayonnaise. My husband loves mayonnaise specially when I make frankie his favorite is schezwan Mayonnaise frankie. So I thought why not try it at home. It is super easy to make and even the ingredients required are simple and readily available. It turns out equally creamy and delicious as it is available in the market. The recipe I am posting today is easy is make, vegetarian and can be used as a base to make many different varieties like Schezwan Mayonnaise, Pudina Mayonnaise, etc.

Ingredients:

Cooking Oil (Sunflower) or Olive Oil- 1 cup

Milk – 1/2 cup

Fresh Cream – 2 tbsp

Salt- 1/2 tsp

Black Pepper Powder- 1/2 tsp

White Vinegar- 1 tbsp

Garlic Powder- 1 tsp

Chilli Flakes- 1 tsp

Method:

In a deep bowl add the oil, then milk and all the ingredients as above and blend it using a blender till it the consistency becomes cream like and volume will increase. This process will take around 15 to 20 mins. Initially keep the blender at the bottom and blend so that all the ingredients mix well then pull it up and blend. At any point you feel the mixture is not thickening fast enough place the bowl in a bigger bowl fill with chilled water and blend again. Store the mayonnaise in airtight container and keep in cool place. It can be used for up-to a month.

For different varieties of Mayo like Schezwan Mayo just add the schezwan sauce/chutney and mix well.

Use the Mayonnaise for sandwich, paratha, frankie or as dip for french fries, focaccia bread, garlic bread.

For my homemade schezwan sauce/chutney recipe follow the link below

https://alawyerskitchen.wordpress.com/2018/09/27/schezwan-chutney-sauce/

For my Garlic Bread recipe follow the link below

https://alawyerskitchen.wordpress.com/2018/05/28/stuffed-garlic-bread/

For my Focaccia Bread recipe follow the link below

https://alawyerskitchen.wordpress.com/2018/10/21/focaccia-bread/