Mayonaise (Eggless) | How to make Mayonaise (Eggless)

4.5 from 2 reviews
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By Neelima Katti
Created on 18th Mar 2016
  • Mayonaise (Eggless), How to make Mayonaise (Eggless)
Mayonaise (Eggless)by Neelima Katti
  • Mayonaise (Eggless) | How to make Mayonaise (Eggless) (43 likes)

  • 2 reviews
    Rate It!
  • By Neelima Katti
    Created on 18th Mar 2016

About Mayonaise (Eggless)

Inspired by a video by Chef Ranveer Brar on a tv show Khana-Khazana. This no-cooking method is a relatively healthy recipe with a provision of making it more healthier.

Mayonaise (Eggless), a deliciously finger licking recipe to treat your family and friends. This recipe of Mayonaise (Eggless) by Neelima Katti will definitely help you in its preparation. The Mayonaise (Eggless) can be prepared within 10 minutes. The time taken for cooking Mayonaise (Eggless) is few minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 20 people. The recipe details out how to make Mayonaise (Eggless) step by step. The detailed explanation makes Mayonaise (Eggless) so simple and easy that even beginners can try it out. The recipe for Mayonaise (Eggless) can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Mayonaise (Eggless) from BetterButter.

  • Prep Time10mins
  • Cook Time0mins
  • Serves20People
Mayonaise (Eggless)

Ingredients to make Mayonaise (Eggless)

  • Soya milk ( I used soyfit brand, small tetrapack) - 200 ml
  • Extra virgin olive oil/plain olive oil/ refined vegetable oil- 200 ml + 2 tablespoon
  • White vinegar/ lemon juice - 4 tablepsoons
  • Icing sugar - 1 teaspoon
  • Salt - 3/4 teaspoon (adjust according to taste)
  • Yellow mustard 1 tablespoon (made into a coarse paste by adding water)
  • White pepper (finely powdered) 1 teaspoon
  • Garlic bread seasoning 1-2 teaspoon

How to make Mayonaise (Eggless)

  1. You can use a hand blender , but since I didnt have one, I used a hand mixer /beater. Incase you don't have both, try using your food processor or mixer-grinder.
  2. Take soya milk in a tall and narrow container, wide enough to allow the blade of your blender/mixer to fit in.
  3. Add all seasonings one by one - lemon juice/vinegar, sugar, salt, pepper, mustard paste. Keep the blender on during this process.
  4. Start adding oil in a slow gradual stream with the mixer/blender on.
  5. Once the oil is finished, keep whipping or blending for 3-5 minutes more, the consistency changes from liquid to a thicker consistency.
  6. Store it in airtight bottles, tightly sealed in refrigerator. As per Chef Ranveer, it can be stored safely for 15 days. So it is a better idea to make it in smaller quantities and store it in fridge.
My Tip: The consistency will not become paste like as the ones you get in store, but once refrigerated it definitely thickens more, the final consistency becomes more like the ready made ginger-garlic pastes you get in bottles.

Reviews for Mayonaise (Eggless) (2)

Shalini Shukla10 months ago
Thanks dear for sharing this I was seeking this homemade mayonnaise recipe
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Manjushree Sooraja year ago
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