Vegetarian Mayonnaise (Eggless)

Gives 350 gms dressing

• Milk -  1 C
• Cornflour ( dissolved in 1/2 C cold milk) -  1 tbsp
• Salad oil / Cooking Oil - 1 Tbsp
• Sugar - 1/2 tsp
• Mustard Powder - 1 tsp
• Vinegar - 1Tbsp
• Lemon Juice - 1 tsp
• Salt - to taste 
• Pepper -  to taste
• Fresh cream -  1/2 C

1. Boil 1 C of milk in a pan. Slow down the fire & add the cornflour mix, Stirring continuously. Stir for 1-2 minutes till a smooth paste is ready.
2. Remove from fire & let it cool.
3. When cool, beat well with a whisk and add 1 tbsp oil gradually.
4. Add salt, pepper, sugar, mustard powder, lemon juice & vinegar. Mix well and chill in the fridge for 1-2 hours before using.
5. Lightly mix fresh cream after chilling the dressing.

Variations

• Garlic Mayonnaise - Crush 2-3 flakes of garlic and add to the prepared mayonnaise.
• Minty Mayonnaise - Add 6-8 crushed mint leaves to the prepared mayonnaise.
• Green Mayonnaise - Parboil & drain 1/2 C spinach leaves. Puree in a mixer and add to the prepared mayonnaise.