Ingredients:

1 pack fresh mushrooms (any variety)
1 medium onion roughly chopped
3/4 garlic cloves roughly minced
1 cup 2% milk
1 cup water
1 tablespoon olive oil

A pat of butter
Rosemary to garnish
Salt to taste
Pepper to taste

Eggless mayonnaise

It's best to never mess with certain recipes. Mayonnaise is definitely one of them. That said, I got to thinking that people who do not eat eggs for various reasons, should not have to miss out on something so interesting. And that's how this recipe came to be.

I have to say that it does look exactly like my homemade mayo and has the same texture and consistency, but does not taste exactly like mayo. Regular mayo eaters will be able to tell the difference, but the taste is very close and it tastes fantastic in sandwiches and salads. You could also add a few spices and dress it up as a dip for fresh vegetables or chips.

What really surprised me about this was that my son, who loves his mayo enjoys this just as much.


Method:
 

  • Mix all dry ingredients well in a deep bowl.
  • Add the hung yogurt and start whisking with an electric or manual whisk.
  • Whisk till everything is combined and the mixture looks glossy. This will take a couple of minutes.
  • Slowly start adding oil drop by drop and keep whisking. Do this till all the oil is incorporated. This is the most critical step of the process. So do not hurry with it. If there is any other urgent  matter that requires your attention, this is clearly not the time to be making mayo.
  • The mixture should thicken with the addition of the oil. Once all the oil has been added, add the lemon juice. (If your yogurt is too tart or sour to begin with, reduce this amount or skip the lemon completely)
  • Taste the mayo and make adjustments as needed.
  • You are now ready to use your mayo!
  • It stores in the refrigerator for up to a week.
  • Add crushed garlic and use in sandwiches.
  • Add chilli powder and use as a dip for chips.
  • Have fun!

Ingredients:

2/3 cup hung yogurt

​2 tsp salt

1 1/2 tsp pepper

2 tsp mustard powder (just dry grind mustard dal if you don't have it)

2 tsp sugar

1 1/2 tsp lemon juice

100ml vegetable oil

Note:

1. There is a lot of room for adjustments in taste here and very hard to pin down the exact amounts since the type of yogurt used really changes some measurements. So taste and make adjustments as needed. These are a starting point.

2. Another thing is that the mustard will intensify after a little while so be cautious before you add a lot of it.

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