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For the past few days, people have been searching for ways to make veg mayonnaise in a tasty and healthy way. Cooks, food lovers, among others are scouting the internet for recipes. Non-vegetarian mayonnaise made of raw eggs was recently banned in the state. Mayonnaise could be manufactured using pasteurised eggs.
Vegetarian mayonnaise is prepared mainly in two ways, one is using milk and the other is with curd. Even though the one prepared using milk is preferred by people more, cooking experts say the one using curd is more healthy.
Mayonnaise using milk
Ingredients
- Cold milk - ½ cup
- Mustard powder - ½ teaspoon
- White pepper powder - ¼ teaspoon
- Salt - ½ teaspoon
- Sugar - ½ teaspoon
- Oil - ¾ cup
- Vinegar - 1 tablespoon
In a medium jar of the mixer, blend ingredients 1 to 5 along with ½ cup oil in medium speed for 1 minute. When the mixture gets a creamy consistency, add 2 tablespoon oil and 1 tablespoon vinegar and blend it once again. When it becomes a paste, add the rest of the oil, mix well and serve.
Mayonnaise using curd
Ingredients
- Curd - 1 cup
- Fresh cream - 3 tablespoon
- Olive oil - 3 tablespoon
- Vinegar - 1 tablespoon
- Sugar - 1 teaspoon
- Salt - ½ teaspoon
- White pepper powder - ¼ teaspoon
- Herbs - A pinch
Blend all ingredients except vinegar in a mixer at medium speed. When the mixture achieves a creamy consistency, mix vinegar with it.
Courtesy: Rasheed Muhammed, master chef, Caterbay Hospitality, Kannur
Pasteurised mayonnaise
Pasteurised mayonnaise is prepared using eggs soaked in boiling water for two minutes. Soaking the eggs in boiling water will help kill the bacteria on its outside. Eggs can also be cleaned by soaking them in chlorine solution. Pasteurised mayonnaise can be prepared by blending the eggs along with oil in a mixer. Oil should not be added all at once, it has to be slowly mixed into the egg. Garlic and salt can also be added to the egg for taste.
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