Milk: 3/4 cup

Cornflour: 1 tbsp

Olive oil: 1 tbsp

Mustard paste: 1/4 tsp

Salt to taste

Black pepper powder: 1/4 tsp

Lime juice: 1/2 tsp

Fresh cream: 1 tbsp



  1. Heat a pan, add 1/2 cup milk, stir in cornflour & whisk on slow flame till it’s thickened.
  2. Remove, allow to reach at room temperature, then trickle in the rest of the milk, stirring all the time.
  3. Incorporate olive oil, gradually & keep whisking.
  4. Add mustard paste, salt & black pepper powder.
  5. Stir well.
  6. Finish off by adding lime juice & fresh cream.                                                                                                                                    NOTE: This is a vegetarian choice to the egg mayonnaise. It will stay in the fridge for not more than a couple of days. Enjoy!

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