Homemade Mayonnaise Recipe | How to make Mayonnaise With Egg | How to make Mayonnaise With Milk
Mayonnaise can be prepared easily at home without any nasty ingredients. I have shared two methods to prepare Mayo. One with whole egg and the other is with milk. Both are incredibly delicious. You can prepare fresh Mayo with healthy oil instead of buying from store.
Homemade Mayo is prepared with any vegetable oil with no flavor though choice is yours. Here I prefer to use sunflower oil. This creamy fresh mayonnaise is perfect for sauces, dips, sandwiches and rolls.
Enjoy fresh and delicious Mayo!
How to make mayonnaise with whole egg
- Whole egg -1
- Mustard seeds — 1 tsp (mustard paste)
- Garlic clove -3
- White vinegar — 1 tsp
- Lemon juice — 1tsp
- Black Salt — 1/4 tsp
- Sunflower oil/ Olive oil — 1cup
- Salt to taste
- Sugar — 1/4 tsp (optional)
Preparation
- Blend whole egg, black salt, white vinegar, mustard seeds and finely chopped garlic cloves in a mixer or food processor for about 15seconds.Egg must be in room temperature.You can even use mustard powder or mustard paste.
- Add oil very slowly.Make sure you should not add together. Pour oil in a slow stream at least one tsp at the beginning. Continue until all oil is emulsified and texture will be thick.
- Add fresh lime juice.Adjust the seasoning and salt as your liking. Add 1/4 tsp sugar if you like sweet flavor in mayo.You can flavor the mayonnaise with pepper, chilly, oregano, tandoori masala etc etc
- store mayonnaise in refrigerator for 4 to 5 days.
How to make mayonnaise with milk Ingredients
- Full fat Milk — 1 cup
- Mustard seeds — 1tsp
- White vinegar — 1 tsp
- Garlic cloves -4
- Sunflower oil/ Olive oil- 11/2 cup
- Black salt — 1/4 tsp
- Salt to taste
- Sugar — 1/4tsp (optional)
Preparation
- Use chilled full fat boiled milk to make this Mayo. Blend milk, vinegar, mustard seeds and finely chopped garlic in mixer or blender for about 15 seconds.
- Add oil very slowly blend until Mayo forms. Continue until all oil is emulsified and texture will be thick. Remember not to add oil together
- Season the Mayo as your liking.Here I used garlic cloves. Adjust salt. If you need add sugar to sweeten the mayo
- Transfer the content in an airtight container and store in refrigerator for 4 to 5 days
Tips:
- While blending the ingredients in mixer, remember to blend for 10–15 seconds at low speed.
- You can use mustard paste or mustard powder. Mustard helps to emulsify the mixture so don’t skip mustard.
- You can flavour different ways as garlic, herb(using oregano), chilly, pepper and tandoori mayonnaise.
- You can use chilled milk with its cream to make Mayo.
- Consider to use pasteurized egg to reduce the risk of food borne illness.
Thank you
Hi, Welcome to my blog. I am Anjali Rajesh. It’s my pleasure to share my cooking experiences with you. I love to cook in healthy ways. My recipes are healthy and super easy. Anyone can cook these recipes either you love to cook or a beginner in kitchen. Eat healthy and stay happy!! View all posts by Masalakoottu
Originally published at http://masalakoottu.wordpress.com on October 6, 2020.
