Mayonnaise Recipe in Tamil | Eggless Mayonnaise Recipe in Tamil | 4 Simple sauces from Mayonnaise

Mayonnaise Recipe in Tamil | Eggless Mayonnaise Recipe in Tamil | 4 Simple sauces from Mayonnaise | 1000 Island | Aioli | Russian Dressing | Tartar Sauce | Dips
#Mayonnaise #EgglessMayonnaise #Dips

Hi! Welcome to our channel Chef YKU and i am Yeshwanth Kumar. Pleasure to see you here and love your continued support.

Here is the recipe for for your convenience :-

Ingredients and its quantity for Mayonnaise Recipe in Tamil | Eggless Mayonnaise Recipe in Tamil | 4 Simple sauces from Mayonnaise | 1000 Island | Aioli | Russian Dressing | Tartar Sauce | Dips:-

Mayonnaise :-
Egg 1 No | Oil 350 ml | Salt 1 tsp | Sugar 3 tsp | Lemon Juice 1 tsp | White Pepper Powder 1 tsp

Eggless Mayonnaise :-
Milk 60 No | Oil 350 ml | Salt 1 tsp | Sugar 3 tsp | Lemon Juice 1 tsp | White Pepper Powder 1 tsp

Aioli :-
Mayonnaise 50 gm | Finely Chopped Garlic 2 tsp | Lemon Juice 1 tsp | Lemon Zest 1/2 tsp

Tartar Sauce :-
Mayonnaise 50 gm | Finely Chopped Garlic 2 tsp | Lemon Juice 1 tsp | Finely Chopped Onion 1 tsp | Finely Chopped Gherkins 1 tsp

Russian Dressing :-
Mayonnaise 50 gm | Finely Chopped Garlic 2 tsp | Lemon Juice 1 tsp | Finely Chopped Onion 1 tsp | Finely Chopped Gherkins 1 tsp | Finely Chopped Green Capsicum 1 tsp | Tomato Ketchup 2 tsp

1000 Island Dressing :-
Mayonnaise 50 gm | Finely Chopped Garlic 2 tsp | Lemon Juice 1 tsp | Finely Chopped Onion 1 tsp | Finely Chopped Gherkins 1 tsp | Finely Chopped Green Capsicum 1 tsp | Tomato Ketchup 2 tsp | Hard Boiled Egg White 2 tsp | Hard Boiled Egg Yolk 1 No.

Important Note :
It's very usual for the Egg Mayonnaise to curdle. The reasons for such curdling are #1. Too much of oil is added to the egg at a time ( To avoid this, add little by little, consistently and continuously ). #2.When the temperature of the ingredients raises due to frictional heat produced while blending ( To avoid this, Chill all ingredients in the refrigerator, including oil and mixer jar, before you start your preparation )


Working with Failed / Curdled Mayonnaise :
If in case your Egg Mayonnaise Curdles, not to worry. It's not a waste. Transfer the curdled Mayonnaise into a bowl and chill completely in the refrigerator ( for about 10 to 15 minutes). In a clean mixer Jar, add 1 egg, cover it with lid and give it a shot / blend. Now, add little curdled Mayonnaise ( approximately 15 ml ) into the egg and blend. When it is blended well, repeat the same step till all the curdled Mayonnaise is added or the desired consistency is reached.

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To know more about me please visit www.chefyku.com and here is what culinary legends say about me and my skills.

Yeshwanth Kumar is dedicated, highly skilled and has proved himself in the Culinary Olympics time and again. He is the future of Indian culinary successes.
Chef Damu
Celebrity Chef
President, South India Chefs Association (SICA)

Yeshwanth Kumar is the pride of our nation and all the chefs in India are delighted to see his historical achievement at Culinary Olympics. He is an inspiration for us and i wish him all the best.
Chef Manjit Singh Gill
President, Indian Federation of Culinary Association (IFCA)

Chefs of India must be proud that young Yeshwanth has won 4 silver medals in the professional category of Culinary Olympics, the worlds top most culinary competition held in Germany. This will motivate lot of Chefs. He has immense talent. I am sure he will bring more accolades. This is the beginning...
Dr.Chef Soundararajan
General Secretary - IFCA
President Mentor - SICA

When Young chefs like Yeshwanth Kumar became household names, that became a compelling reason for intelligent young children to go into the cooking profession. Chefs like Yeshwanth are the future Culinary Ambassador of India.
Chef Jugesh Arora
Honorary President - SICA
Culinary Consultant - Chef's Table Studio

Yeshwanth Kumar Umasankar is multi-talented Chef. I admire his skills and surprised to see his fineness at this young age.
Chef Sheetharam Prasad
General Secretary - SICA
Corporate Executive Chef, GRT Hotels & Resorts

Yeshwanth Kumar has made India proud with his awards and repertoire of culinary art forms. He is a young Culinary genius.
Chef Sudhakar N Rao
Vice President - SICA (Telengana)
Principal / Director - Brand CAI

Dear Yeshwanth, Congratulations! You have Faced challenges with strength, determination and confidence with right attitude and passion. Chef Fraternities in India is proud of your achievements. Yeshwanth is born to lead Indian Culinary to next level.
Chef Ramu Butler
Vice President - SICA (Kerala)
Chef and Restaurateur | Baywatch Suits, Kochi

Yeshwanth Kumar Umasankar will be a diamond in the Indian Culinary Cap!
Chef Kasi Vishwanathan
Vice President - SICA (Karnataka)
Director - F&B | Raddison Blu Atria