Mayonnaise, especially egg mayo, has been in the eye of the storm lately with several food poisoning incidents being reported in Kerala lately. Following this, the Department of Food Safety of the Kerala Government issued an order prohibiting the production, storage, and sale of mayonnaise prepared by using raw eggs as an ingredient. Vegetable mayonnaise or mayonnaise made by using pasteurized eggs could be used instead.
Mayonnaise is an emulsion of oil, egg yolk, and an acid, either vinegar or lemon juice. In Kerala, it is a popular dressing served with Arabic dishes like Shawarma, Al-fahm and Kuzhimandhi. If mayonnaise is made without pasteurizing the eggs, there is the danger of salmonella bacteria multiplying in it and causing illness.
With that in mind, we will help you go for a much safer yet still so delicious option. It is easy to prepare delicious and creamy mayonnaise without beating in raw eggs. Moreover, this mayonnaise could be stored in fridge up to four days. Check out the recipe here.
Ingredients
½ cup milk
¾ cup vegetable oil
½ tsp pepper powder
Salt as required
½ tsp sugar
1 garlic clove (optional)
½ tsp vinegar/lemon juice
Preparation
Take milk, vegetable oil, pepper powder, salt, sugar, garlic and vinegar/lime juice in a mixer jar
Blend on high speed for 10-15 seconds
Make sure that the mixer jar doesn’t heat up as it would curdle the mayonnaise
Store in dry and air tight jars
This mayonnaise could be refrigerated up to four days.
