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Explore Homemade Mayonnaise with pasteurized eggs Recipe By Food Fusion with 886,639 views, 8,384 likes, and 294 comments. Experience the impact of this video content that has captured audience attention.

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 @HealthyFoodFusion & @FoodFusionKids 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.

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