Eggless Mayonnaise

Take oil in a large bowl add cold milk(full cream) to get thick and creamy mayo,add sugar, salt, mustard powder and white pepper.

Add lemon juice and vinegar. this acts as preservative and helps to store mayo for longer time.

Blend with a hand blender till the milk and oil combines,the mixture begins to thicken after 7-8 minutes the mixture turns thick and creamy mayonnaise.

Transfer to a glass container to store,eggless mayonnaise can be stored atleast for a week when refrigerated.

Eggless mayo can be served with pav or in sandwiches too.