Milk Mayonnaise


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Mayonnaise has wide utility as in for sandwiches, spreads, dips, fillings, salad dressing. This is eggless and home made mayonnaise. It can stay in fridge for 10 days.

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Makes 4 to 6 servings
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1/4 cup ice cold milk
3/4 cup oil
1/4 cup olive oil
1/2 tsp salt
1/2 tsp powdered sugar
1 tsp crushed garlic (lehsun)
1 tsp chopped parsley

  1. Combine all the ingredients, except the oils in a deep bowl and beat using a hand blender on high for a minute. Gradually add oil little at a time and beat it well to and fro.
  2. The mixture will thicken gradually.
  3. Add the flavoring of your choice.
  4. Add the remaining oil slowly and continue beating.
  5. Thick soft mayonnaise will be ready.
  6. Adjust the thickness by adding oil.
  7. Serve it fresh as a dip or utilize it for making spread, salad dressing or store it in a refrigerator for 8 to 10 days.
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This recipe was contributed by damyantiben on 03 Sep 2012

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