Homemade Eggless Mayonnaise

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.

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

Take mustard seeds and powder it coarsely. I used my hand mortar and pestle to do this. Set aside.

Sieve it through a strainer to get the mustard powder.

Take 1/2 cup of milk and add cornflour to it. Whisk it well.

Once corn flour - milk is boiled, keep stirring with a whisk. Keep in low flame and keep cooking.

Let it cool.

Add sugar, salt, pepper and mustard powder to the other half cup milk.

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.

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.

Few Points:

• 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.