Homemade Mayonnaise with pasteurized eggs

Here is how you can make Homemade Mayonnaise with pasteurized eggs. #HappyCookingToYou

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  • Pani (Water) 2 litres
  • Anday (Eggs) 4 (room temperate)


  • 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


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.


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 By: Seema Hanif

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