Eggless Mayonnaise ( Italian Recipe)


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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.

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Preparation Time:     Makes 1 servings
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1/2 tin (200 grams) condensed milk
4 tbsp salad oil
4 tbsp white vinegar
1/2 tsp salt
1 tsp mustard (rai / sarson) powder
1/2 tsp pepper powder

  1. Gradually, mix all the ingredients together using a whisk. Store in a refrigerator.
  2. Use as required.

  1. You can also buy ready-made eggless mayonnaise which has a longer shelf life.

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