The current term mayonnaise is derived from the French word moyeu which means egg yolk. It is used as the base of many chilled sauces and salad dressings. Mainly it is used as a sauce in salads, for example Russian salad. Commercially available mayonnaise is a health hazard, It is best prepared at home. Here is the recipe of the egg-less version of mayonnaise.
Ingredients:
Hung curd - 11/2 cups
Condensed milk 1 - 2 table spoon
Extra Virgin olive oil - 1 - 2 table spoon
Coarsely ground black pepper - 1/4 teaspoon
Mustard powder / sauce - 1 tablespoon
Salt
Method:
Remove all the water from the curd by hanging it in a muslin cloth. Refrigerate for a few hours,the more the better. Minimum one hour.
Mix all the ingredients together. Mix well. Taste and adjust according to your preference.
Always store in refrigerator.
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