How To Make Eggless (Besan) Mayonnaise At Home From Scratch

This mayonnaise is made with cooked gram flour or besan in place of egg. This is a great recipe substitute for regular mayonnaise, for all those people who don’t eat egg.

To make Besan Mayo, You will need:

Oil (vegetable, olive or even cooked mustard oil) ¼ cup

Salt to taste

White Pepper powder to taste

Lemon Juice of 1 lemon

Mustard Sauce 1 teaspoon

Gram Flour or besan 1 tablespoon

Water 2 tablespoons

To Make Mayonnaise:

In a small pan, take 1 tablespoon besan, and add in 2 tablespoons of water and mix well.

Cook this mixture over medium heat, and mix thoroughly until the besan is fully cooked. Turn of the heat and mix again.

Once the mixture has thickened, pop it into a bowl.

Now add in, salt, white pepper, juice of 1 lemon, 1 teaspoon mustard sauce and whisk the mixture vigorously. Continue mixing for a few minutes to make it lump free. (You can also use an electric beater)

To make the mixture smooth, you can also pass it through a sieve.

Pop this smooth, lump free mixture back into a bowl. Now, start adding in 1 tablespoon of oil at time and continue mixing vigorously. Don’t add excess oil to the mixture, if you feel that the oil is not getting absorbed, you can stop adding in any more oil. The mixing should be vigorous so that the besan and oil mix together properly.

1 tablespoon of besan mixture will easily incorporate about ¼ cup of oil.

You can store this fresh eggless mayonnaise in the refrigerator for a week upto 10 days.

Find Video Below on Recipe for Besan (Eggless) Mayonnaise made at Home from scratch.

When Asians Met Pesto

The real pesto is a classic Italian sauce made with pine-nuts, garlic, basil, parmigiano regiano and a little cream can be used to blend into a smooth mixture. So, I was having fun with pesto and decided to give it an Asian twist. I have used all the ingredients that are commonly found in Asian markets and grocery stores. It was a fun experiment, tastes surprisingly unique and delicious.

Asian Peanut Pesto – for 1 cup

Ingredients:

Peanuts, peeled ¼ cup

Garlic, peeled 4 cloves

Basil a handful (You can use sweet basil or Holy Basil [Tulsi leaves])

Processed Cheese, grated (preferably Parmesan cheese) ½ cup

Coconut Milk ½ cup

Method:

Add the peanuts, garlic, basil, cheese and coconut milk in a blender jar. Blend all the ingredients together. Make a smooth paste.

You can use peanut pesto with grilled or boiled potato/ Boil pasta to al dente, drain out the excess water and mix in the pesto/ Use it in soups or sandwiches.

How To Make Mayonnaise at Home and How to Correct Curdled Mayonnaise?

Mayonnaise


Ingredients

Egg (Yolk) 1 no.

Mustard Paste 1 teaspoon

Lemon, juice (You can use vinegar) 1 teaspoon

Salt to taste

Pepper Powder to taste

Vegetable Oil 120ml or ½ cup

Method:

Make mayonnaise in a cool, dry place.

In a clean, dry wide bowl add in the egg yolk, mustard paste, lemon juice, salt, pepper and whisk them.

Begin add in the oil, one teaspoon at a time and whish thoroughly.

Add in the oil teaspoon by teaspoon and whisk constantly.

Do not add the oil all together, this will curdle the mixture.

If the mayonnaise curdles, you can correct it following any of these methods:

1. Take a new, clean and fresh bowl, make fresh mayonnaise and add in the curdled mayonnaise to it little by little, whisk it in to correct the mayonnaise.
2. If the mayonnaise has just begun to curdle, then you can add in some more lemon juice and whisk to correct it.

To prevent the mayo from curdling make sure that the vessel is clean and the temperature of the vessel or the surrounding area is not high.

How To Make Lump-Free White Sauce? A Smart Trick.

Let me tell you a little secret they told me in catering school. Don't you hate it when you get a lumpy white sauce? It completely ruins the dish. Find the trick to do it right.

White Sauce

Ingredients

Milk 10 parts or 150ml/ 2/3^rd cup

Bay Leaf 1 no.

Peppercorn 4

Cloves 2

Garlic 1 clove

Thyme (fresh) 1 sprig Optional

Butter 1 part or 15g/ 1 tablespoon

Refined Flour 1 part or 15g/ 1 tablespoon

Method:

Heat the milk in a pan with bay leaf, peppercorn, cloves, garlic and thyme.

Allow the milk to cook on medium heat for five minutes.

Let it stand on the side to cool. Then preferably chill the milk.

To make the white sauce

In a pan, melt butter.

Once the butter melts add in the flour and whisk thoroughly.

Allow the mixture to cook for two minutes on low heat until it looks fluffy and off-white.

Don’t let it brown.

Strain out the spices from the milk.

THE TRICK to a Lump-Free White Sauce:

This mixture and the milk should be extreme opposite temperature when you add it in.

If the mixture is hot, the milk should be chilled.

If the mixture has cooled off, the milk should be hot.

Then add in the milk little by little to the mixture, whisking thoroughly.

Keep the pan on medium heat, this gives you more time to whisk and avoid lumps as you add the milk little by little.

It is very unlikely to form lumps in the white sauce, if you follow the rules.

If you want to be double sure or you still have a few lumps. You strain the sauce and get the smooth texture.

For that extra sheen, add in a little butter in the white sauce for that X factor.

You can store white sauce in the refrigerator for three to four days.