Eggless Mayonnaise ( Italian Recipe)
by Tarla Dalal
Added to 70 cookbooks
This recipe has been viewed 77206 times
This is a modified version of the classic mayonnaise sauce, substituting eggs with condensed milk. It tastes great when combined with pesto as a salad dressing as used in the pesto pizza sandwich, recipe on page. . . . . You can make larger quantities of this sauce and refrigerate it. It says well for upto a week when refrigerated.
- Gradually, mix all the ingredients together using a whisk. Store in a refrigerator.
- Use as required.
- You can also buy ready-made eggless mayonnaise which has a longer shelf life.
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