Homemade Milk Mayonnaise
A light, creamy, and healthy Indian-style milk mayonnaise made without eggs. Perfect for sandwiches, salads, rolls, and quick home snacks.
Ingredients
Equipment
Method
- Add chilled milk, salt, sugar, and pepper to a mixer jar or a tall jug.
- Blend for 10 to 15 seconds until it turns frothy.
- Now start adding oil slowly in a thin stream while blending. This helps the mayo thicken.
- Continue blending until it becomes creamy and thick.
- Add lemon juice and vinegar, blend for 5 seconds, and taste. Adjust salt or tanginess if needed.
- Store in an airtight container and refrigerate for up to 1 week.
Notes
Use chilled milk to prevent curdling. Add oil gradually for best thickness. Avoid olive oil as its flavor can overpower the mayo.