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Eggless Garlic Mayonnaise

This eggless garlic mayonnaise has the right hint of garlic flavour in mayonnaise. I was never a fan of buying mayonnaise, primarily because of the use of raw eggs. But once I learnt to make Eggless Mayonnaise at home, I never think twice to make it when there is a need for a quick spread or dip. And this garlic mayonnaise is another version of that. This pairs well with some vegetable sticks and pita bread too.


Ingredient List

  • Chilled Fresh Cream – 1/4 cup (60 ml)
  • Mustard paste, powder or mustard sauce – 1/4 tsp
  • Salt – 1/4 tsp
  • Powdered or castor sugar – 1/2 tsp
  • Pepper – 1/4 tsp
  • Vinegar – 1/2 tsp
  • Garlic paste – 1/4 tsp or 1-2 cloves crushed and made into a paste
  • Oil – 1/4 cup (60 ml)

Step by Step Process

  1. Whip together all the ingredients, except the oil.
  2. You can either use your mixer jar, if it has a cap on top through which you can pour oil, while the mixer is running. Else you can use a hand held mixer or a hand blender.
  3. Once the cream and all the ingredients are well incorporated, it will be a little runny.
  4. At this stage, slowly start pouring the oil in a thin and steady stream slowly.
  5. Once all the oil is poured in, continue beating/mixing for about half a minute.
  6. The mayo thickens, but this won’t be as thick as the store-bought mayo or the one which uses eggs. But once you refrigerate it, it thickens and has a good spreadable consistency.

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