I tried my hands on this yummilicious cheesy heavenly thing. A die hard lover of pasta, I always wanted to make this eggless mayonnaise which is quite quick and healthier than the ready made ones as this has no preservatives.
Here’s how can you make it too-
Flour (Maida)- 2 tbsp
Oil -1 tbsp
Milk -1 cup
Vinegar- 3 tbsp(optional)
Sugar- 1 tsp
Salt- 1 tsp
Powdered black pepper-1/4 tsp
Mustard powder -1/2 tsp
- To make the white sauce - In a heavy based pan, heat the butter. Over low heat, stir in the flour and sauté till a slight change in color and an aroma comes
- Take pan off the fire and add milk very gradually, stirring vigorously all the time to avoid lumps. When the flour mixture and milk have blended well, bring to a boil.
- Place the pan over the heat again, and stirring all the time, let it come to a boil. Lower the heat and simmer for 2-3 minutes, continuing to stir to avoid scorching.
- Chill the sauce, mix in the vinegar, sugar, salt, pepper and mustard. Beat well to mix well.
Your mayonnaise is ready. You can keep in an airtight bottle in the fridge for 5-6 days.
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