Mamta's Kitchen



Mamta Gupta

This is one of the most versatile salad dressings. It requires patience to make, but the result is worthwhile. Not suitable for pregnant women.


  • 2 egg yolks at room temperature

  • 1 tsp. mustard powder (Coleman's type)

  • 1 tsp. salt

  • A large pinch of freshly ground black pepper

  • 1 large cup extra virgin olive oil

  • 1 tbs. white wine vinegar or lemon juice


  1. In a large bowl, beat egg yolks, mustard, salt and, pepper until thickened. You can use an electric whisk.

  2. Add oil, a few drops at a time, while beating.*

  3. As the mixture thickens, you can add the oil a little faster. Also add 1/2 tsp. vinegar or lemon juice from time to time, while beating.

  4. When all the oil has been beaten in, add the rest of the vinegar/lemon juice as well and beat some more.

  5. Adjust salt and pepper to taste.

  6. *Adding too much oil at once may make the mayonnaise to curdle.


  • If it tastes too sharp, you can add 1/2 level tsp. sugar.

  • Do not make in bulk as it tastes better fresh.

  • You can add 1 part whipped cream to 2 parts mayonnaise.

  • You can add finely chopped dill or other herbs of your choice or garlic, to have a different taste. I like to add chopped coriander leaves.

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