Mayonnaise Sauce (With eggs)

This is a sauce or a spread which is liked by everyone and is used in many dishes like hotdogs, burgers, chicken rolls . It is very simple but little tricky to make at home . The secret is to use eggs which are wiped completely dry and the mixer which dosen't have a single drop of water. Presence of even little water can spoil all your efforts as it prevents the sauce from thickening . Today I am posting the classic plain mayonnaise along with the 2 variation - one with chilli flakes and the other with garlic. All three versions are simply yummy. If refridgerated it stays well for 15 to 20 days.



Ingredients : For classic plain version

2 ......................eggs
2 tsp.................mustard powder
2 tsp ...............sugar
2 tsp.................salt
2 tsp..................pepper powder
2 tbsp..................white vinegar
200 ml.................oil (eg groundnut oil or sunflower oil)
                          I usually get best results with Sundrop oil

Method :

Break the eggs in a mixer which dosen't have any moisture and is completely dry.
Add all the above things except oil and vinegar.
Now go on adding oil a lit bit at a time and all the while switching on the mixer just for few seconds at a time.
Gradually the sauce will start thickening .
Continue till all the oil is over.
In the end add vinegar and again give the mixer a swirl for few seconds.
Your mayonnaise is ready.
You can adjust the above ingredients as per your taste.






For Garlic Variety :

1 cup above plain mayonnaise
1 1/2 tsp............finely crushed garlic

Method :

Mix both mayonnaise and crushed garlic thoroughly.
The result is a superbly flavoured garlic mayonnaise.












For Chilli Variety :


1 cup above plain mayonnaise
4 to 5 .................Kashmiri chillies

Method :

Deseed the chillies and grind them in the grinder .
You will get chilly flakes.
Mix 1 1/2 tsp flakes to 1 cup mayonnaise and you get the chilly flavoured mayonnaise.