Mayonnaise with Milk – Milk Mayonnaise Recipe
Flower Cream Milk – 4 cups (60 ml)
Vegetable oil – 3/4 cup (150 ml)
Salt – ½ tsp
Black pepper – 4 tsp (coarsely ground)
Mustard Powder – ½ tsp
Sugar powder – 1 tsp
Vinegar – 2 teaspoons
Flowers cream Take very cold milk. Put the milk in the mixer jar, add sugar powder, half quantity of cooled oil, salt, pepper and mustard powder and stir everything in the mixer. Open the jar and add the remaining oil and vinegar to it and stir the mixture once again in the mixer until it becomes very thick.
Mayonnaise made from milk is ready. Take it out in a bowl.
Serve tasty mayonnaise with salad, bread, sandwich, momos, etc. You will like the taste of it. Mayonnaise can be stored in the refrigerator and used for 1 week.
You can use any type of vinegar, and you can also use lemon juice instead.
Vinegar enhances the taste of mayonnaise and also increases its shelf life.
It is better to make mayonnaise with a handblinder as it keeps showing us how thick it has become, and it does not have to be burnt after it is thick.
While making mayonnaise in the mixer jar, check it for a while to see if it is ready or not, as soon as the mayonnaise becomes thick, turn off the fat.
For mayonnaise, cream, milk and oil have to be cooled down completely. If they are cold, mayonnaise will be ready. But if it is not cold then the mayonnaise will become thin.
If the mayonnaise is becoming thin, then you keep it in the freezer with jar for ½ hour, after that, prepare it by running it in the mixer, it will definitely be ready after thick mayonnaise.
If the cream is too cold and it gets too much whipping, then the milk and butter starts separating, so it stops for a while then stop for 5-10 minutes, let the temperature rise a little, then take a little whipping, very good mayonnaise Will be ready.
Time – 10 minutes