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This amazing recipe is from "Govindas Vegetarian Cookbook", written by long time restaurant owner Sunanda Das. Sunanda Das has run a successful Govindas restaurant for the last 25 years and his restaurant is currently located in a 19th century chateau in a spiritual community called Radhadesh. For more recipes you can see his online cookbook at:
• 1 1/3 cup unsweetened condensed milk
• 1 cup sunflower oil
• 4 tbsp lemon juice
• 1 tsp whole black pepper, freshly ground
• 1 tsp black mustard seeds, freshly ground
• 1 tsp curry powder
• 1 tsp hing, asafetida yellow cobra brand
• 1 tsp turmeric
• 1 tsp black salt, kala nimak
• 1/2 tsp salt, preferably sea salt
• 1 1/2- 2 tsp light brown sugar
Put the condensed milk and the oil in a container. Preferably more high as wide. Follow with all the remaining ingredients and whisk briefly to dissolve salt, sugar and spices. I used a glass wide mouthed mason jar which I will also use to store the mayo in.
Use a hand mixer, and stick it into the container. Turn it on and make sure that the whole mixture starts to flow around like a swirl or stream.
Now add the lemon juice, slowly but steady, and in a few seconds, the mix becomes thick Mayonnaise.
It happens very fast, just in a few seconds, so you have to be prepared to stop the mixer immediately to avoid a too thick consistency.
Then all of a sudden, MAGIC! You have mayo!
Nice and thick! Stays fresh in the fridge for 5-6 days.
You can serve this on sandwiches and veggie burgers and can even mix with cold salad dishes! Hare Kṛṣṇa!