I have been wanting to try this for a long time. I have seen this recipe in some cookbooks but somehow did not get down to preparing it. And I was not very comfortable to pick a jar of mayo from the store shelf.
Then one day, I made up my mind to prepare this at home and checked my bookmarked page and found this recipe from Tickling Palates. It is very simple and hardly takes 5 minutes to prepare. This recipe is for Week 3, Blogging Marathon # 43, themed- Bookmarked recipes
Adapted from – Tickling Palates
Milk – 1 cup
Corn flour -2 tablespoons
Pepper powder- 1/2 teaspoon
Salt – to taste
Chili flakes – 1/2 teaspoon
Take 1/4 cup milk and mix the corm flour without any lumps. Heat the remaining milk and when it starts to boil, add the cornflour mix and stir well. Simmer till it thickens. Remove from heat and transfer to a clean dry vessel.Add the remaining ingredients and whisk well till combined. Store in a clean dry bottle . Refrigerate if not using immediately. Be sure to use a clean, dry spoon every time.
This is supposed to stay good for 10 days. I did not have a chance to find it out as it got over before that!