Directions
No Oil Mayonnaise
Paneer (पनीर) – 100 gms
Cashew, soaked (काजू) – 25-30 nos
Garlic cloves (लहसुन) – 1 no
Peppercorn (काली मिर्च) – 5-7 nos
Chilli flakes (कुट्टी मिर्च) – 1 tsp
Dried Oregano (सूखा ऑरेगैनो) – 1 tsp
Salt (नमक) – to taste
Lemon, small (नम्बू) – 1 nos
Milk (दूध) – ⅓ cup (approx)
Steps
|
1
Done
|
Ensure the cashews have been soaked for at least a few hours to soften them. Crumble or roughly chop the paneer for easier blending. In a blender or food processor, add the paneer, soaked cashews, garlic clove, peppercorns, chili flakes, dried oregano, and a pinch of salt. |
|
2
Done
|
Begin blending the mixture, gradually adding the milk in small quantities to achieve a smooth and creamy consistency. The milk helps to adjust the texture of the mayonnaise, so you may need slightly more or less than ⅓ cup depending on the desired thickness. |
|
3
Done
|
Once the mixture is smooth, add the juice of the lemon and blend again. Taste the mayonnaise and adjust the salt or lemon juice to balance the flavors. Once the mayonnaise has reached a creamy and smooth consistency, transfer it to a jar or airtight container. |
