Name: Eggless Homemade Mayonnaise recipe by Jyothi Rajesh at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3
Ingredients: Corn flour 3 nd 1/2 tbsp; Milk 1 cup (divided into 2 equal portions); Olive oil 2 tbsp; White vinegar 1 tsp; Sugar 1/2 tsp; Mustard sauce 1/2 tsp; Ground pepper 1 tsp; Salt 1 and 1/2 tsp

Add 1/2 cup milk to the corn flour and whisk it until no lumps are present. Keep aside.

Heat the other 1/2 cup of milk on a low flame. When the milk starts to boil, add the corn flour milk mixture, whisk it continuously. Continue to cook on a low flame. Keep whisking regularly to break down the lumps that will form while cooking.

Once the milk corn flour mixture turns thick, remove from heat and let it cool down completely. Add the paste into a blender and blend until smooth.

Add all the ingredients- mustard sauce, pepper, salt, sugar, vinegar and olive oil and whisk until they are well combined and creamy.

Store it in air tight container and refrigerate for 4-5 days.

To get a longer shelf life you can try storing it in the freezer. Just before serving remove how much ever required let it sit for few minutes at room temperature and whisk vigorously to make it creamier or blend it.

Disclaimer - I haven't tried the freezer method, as I finished the bottle in just one day. So I'm not sure about of the outcome. Do try it and let me know how it works when freezed!

Serve this fresh homemade mayonnaise over a slice of bread, in burgers, customized dips, over a salad as dressing perhaps!