Who doesn’t like a creamy, flavouful sauce-like Mayonnaise on sandwiches, salads, dips, pastas and more? It’s my family’s all time favourite. So, mayo is one of my go-to-condiments and I always prefer to make it at home instead of using store-bought mayo.
Why ‘homemade’ when huge ranges of mayo with various flavours are available in the market?
It is due to the following reasons:
- Homemade mayo is super easy-to-make. It has flavor and texture of our choice and loaded with healthy ingredients.
- It can be made fresh in small batches and stored in fridge.
- It lets me experiment with an array of wholesome elements like herbs, spices, healthy fats to obtain a flavour and texture exactly the way we like.
- It is free from preservatives and harmful fats like processed or GMO-laden oils.
- It is cost-effective as it calls for commonly used ingredients in our pantry or from kitchen garden.
How to make Eggless Basil Mayonnaise using Apple Cider?
Here, to the basic mayo recipe, I have added fresh basil from my kitchen garden and BRAGG’s Raw, Organic Unfiltered Apple Cider vinegar. These two ingredients with their nutritive quotient and distinct flavour enhances the taste of mayo to a new level.
Apart from these, I have used fresh cream and little amount of milk in place of eggs, a tablespoon of olive oil, basic seasonings like salt and pepper.
I thought of including mustard and garlic, either roasted or burnt which I usually add in mayo, but this time I didn’t… I have kept all other seasonings subtle as I didn’t want to alter the unique aroma and tanginess of ACV in my green mayo.
Eggless Basil Mayonnaise using Apple Cider
- ¼ cup Fresh Basil leaves
- ¼ cup Fresh Cream preferably homemade cream
- ¼ cup Milk boiled and chilled
- 1 tbsp Olive Oil
- 2 tsp Organic Raw Apple Cider Vinegar
- Black Pepper Powder to taste
- salt to taste
- Blend all the ingredients except olive oil till it gets combined and forms a smooth paste-like consistency.
- Now , continue blending and gradually add olive oil making sure that a very little amount / a thin stream of oil gets added in. Pulse it in higher speed.
- When the oil gets incorporated well with other items, mayonnaise thickens and looks creamy and silky smooth. Till this stage,keep pulsing until you get the desired texture.
- Adjust seasonings if required.
- Store the mayonnaise in air-tight jar or container and keep it refrigerated. It stays good and fresh for about a week.
- If the mayo is thin or runny, add some more olive oil and pulse it. If it is too thick, add little amount of milk and whisk it again.