Homemade Eggless Mayonnaise yes you heard it right!
Homemade mayonnaise is way better than store-bought ones. This is also a vegan mayonnaise recipe and a Paleo mayo, made without soy or eggs. It is deliciously smooth in chicken salad, egg salad, or on crackers.
The eggless version of Mayonnaise is a thick, creamy sauce often used as a condiment.
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.
Step 1: Ingredients
Milk – 1/2 cup + 1/2 cup
Corn flour (Corn Starch) – 3 tbsp
Olive oil – 2 tbsp
White Vinegar - 1 tsp
Sugar – 1 tsp
Mustard seeds – 1/4 tsp
Black pepper powder – 1/4 tsp
Salt – 1/4 tsp
Step 2: Mustard Powder - Crush
Take mustard seeds and powder it coarsely. I used my hand mortar and pestle to do this. Set aside.
Step 3: Mustard Powder
Sieve it through a strainer to get the mustard powder.
Step 4: Milk - 1
Take 1/2 cup of milk and add cornflour to it. Whisk it well.
Step 5: Corn Flour - Milk
Once corn flour - milk is boiled, keep stirring with a whisk. Keep in low flame and keep cooking.
Let it cool.
Step 6: Other Half Cup
Add sugar, salt, pepper and mustard powder to the other half cup milk.
Step 7: Pulse
Transfer corn flour - milk mixture and the other 1/2 cup milk to a mixer or food processor. Add Vinegar and Oil (little by little) and pulse for some time till well combined.
Step 8: Serve
When creamy texture take it out of the food processor.
Store in airtight container and refrigerate it.
It keeps well for 3-4 days when refrigerated.
- While cooking make sure its thick so that after adding wet ingredients we get the correct spreadable consistency.
Mustard sauce is a must in mayonnaise. I replaced it with mustard powder. You can even use store bought mustard sauce.