If you are one of those who love this thick tangy sauce like I do then this recipe is for you. This versatile salad can either be had as a dip of as a spread on sandwiches and bread. I know that one can pick up a bottle of mayonnaise from the corner shop easily. But then, for me finding an egg free mayonnaise in my part of the world is next to impossible. After searching for the egg free mayonnaise in every store, I just decided to make this sauce at home. This recipe apart from being egg free, is also free of additives and preservatives.
I found this recipe in an old recipe book and it worked well for me. The recipe was simple, easy and quick. At first I was a little apprehensive. I thought the quantity of vinegar was too much and it would taste too tangy. However, I found that the flavours were balanced well and it tasted just right. Do give this recipe a try. I am sure you would like this as well.
Eggless mayonnaise recipe:
Preparatione time: 10 min
Cooking time: nil
Makes- about- 2 cups
Water- 1/3 cup
Milk powder- 1 cup
Pepper- 1/2 tsp, ground
Good quality light vinegar- 2tbsp
Mustard- 1/4 tsp, ground
Lime juice- 2tsp
Vegetable or canola oil- 3/4 cup
- Mix all the ingredients except milk powder and oil in a blender and blend for 5min
- Gradually add the milk powder and blend again.
- Lastly add the oil and blend for 2-3 mins more.
- Store in air tight container and refrigerate. It keeps fresh for 10 days under refregeration.
The photograph of the whisk with mayonnaise goes to Susan's Black and white wednesday event.