In a bowl take any neutral oil, I have taken olive oil, you can take any refined odour less oil, add milk and cream to it.
Then add sugar, salt and black pepper powder.
Then add lemon juice, vinegar and mustard paste.
Finally add crushed garlic and beat everything nicely for 10-12 minutes, I used a hand beater, but you can also use regular hand blender, make sure you take a narrow bowl so the mayo whipps quickly.
Be patient and keep blending for 10-12 minutes or more till the mixture thickens and you get a nice thick mayonnaise.
It is extremely important to take full cream cold milk (boiled or raw is fine but should be chilled), also it's important to add fresh cream. This mayonnaise keeps well in the fridge for 1 week. Enjoy.
