Homemade Mayonnaise with pasteurized eggs Recipe By Food Fusion

Here is how you can make Homemade Mayonnaise with pasteurized eggs. #HappyCookingToYou

Written Recipe: https://bit.ly/3cioEpb

Visit Our Website: https://www.foodfusion.com
Download iOS & Android app: https://www.foodfusion.com/app
Facebook: https://facebook.com/foodfusionpk
Instagram: https://instagram.com/foodfusionpk
Twitter: https://twitter.com/foodfusionpk
Also Follow @Healthy Fusion & @Food Fusion Kids for healthy food & kids special recipes.

Homemade Mayonnaise
Recipe in English:

Ingredients:
-Pani (Water) 2 litres
-Anday (Eggs) 4 (room temperate)
Mayonnaise:
-Anday ki zardi (Egg yolks) 4 (pasteurized)
-Mustard paste 1 tbs
-Canola oil or Corn oil 1 Cup
-Sirak (Vinegar) ½ tbs
-Lemon juice 1 tsp
-Namak (Salt) ¼ tsp
-Cheeni (Sugar) 1 & ½ tbs
-Canola oil or Corn oil 4-5 tbs or as required

Directions:
Pasteurized eggs at Home:
-In pot,add water and bring it to boil (100 C).
-Switch off the flame and wait for 12 minutes.
-Add eggs and leave them for 3 minutes then put the eggs in ice chilled water.
-Remove eggs and pat dry with kitchen towel and mark the eggs with marker which identifies them as pasteurized.
-Use right away or store in the refrigerator until needed.
For Homemade Mayonnaise:
-In chopper,add egg yolks,mustard paste and blend for 30 seconds.
-During blending,gradually add canola oil or corn oil and keep mixing.
-Add vinegar,lemon juice,salt,sugar and blend until well combined and smooth in texture.
-Gradually add canola oil or corn oil and keep blending until right consistency.Homemade Mayonnaise is ready!
-Can be kept in refrigerator for up to 1 week.
-Yields 2 & ½ Cups.

Tips:
-Use room temperate eggs.
-Use good quality free-range eggs.
-Use 100% canola oil or corn oil.
-Start with very low steam of oil.

Recipe in Urdu:

Ajza:
-Pani (Water) 2 litres
-Anday (Eggs) 4 (room temperate)
Mayonnaise:
-Anday ki zardi (Egg yolks) 4 (pasteurized)
-Mustard paste 1 tbs
-Canola oil or Corn oil 1 Cup
-Sirak (Vinegar) ½ tbs
-Lemon juice 1 tsp
-Namak (Salt) ¼ tsp
-Cheeni (Sugar) 1 & ½ tbs
-Canola oil or Corn oil 4-5 tbs or as required

Directions:
Pasteurized eggs at Home:
-Pot mein pani dal ker ubal lein (100 C).
-Chulha bund ker dein aur 12 minutes kliya wait karein.
-Anday dal dein aur 3 minutes kliya chor dein phir anday ko ice chilled pani mein dal dein.
-Anday nikal lein aur kitchen towel sa pat dry ker lein aur marker sa mark ker lein.
-Us he waqt use karein ya bad mein use kerna kliya refrigerator mein store ker lein.
For Homemade Mayonnaise:
-Chopper mein anday ki zardi aur mustard paste dal ker 30 seconds kliya ache tarhan blend ker lein.
-Blending ka doran thora thora ker ka canola oil or corn oil shamil karein aur mix kertay rahein.
-Sirka,lemon juice,namak aur cheeni dal ker smooth texture anay tak ache tarhan blend ker lein.
-Thora thora ker ka canola oil or corn oil shamil karein aur right consistency anay tak ache tarhan blend ker lein. Homemade Mayonnise tayyar hai!
-Ek week tak refrigerate ker saktay han.
-Yields 2 & ½ Cups.

Tips:
-Room temperature per rakhay hoye anday use karein.
-Free-range good quality anday use karein.
-100 % canola oil or corn oil use karein.
-Shuru mein thora thora ker ka oil shamil karein.