Today, let us see how to make mayonnaise in mixie. Eggs – 2 (1 whole egg and 1 egg white) Leave it in the refrigerator before use. The eggs should be cold. Otherwise the mayonnaise will become watery. Oil – 1 cup (I am using sunflower oil) Avoid coconut oil. You may use olive oil or corn oil. Vinegar – 2 tbsp Sugar – ¼ tsp Garlic – ¾ of a big one / 1 small If you want to make mustard flavoured mayonnaise, add ¼ tsp mustard paste also. Add 1 whole egg and 1 egg white. Add 2 tbsp vinegar. Add ¼ tsp sugar. Add ½ tsp salt. Add ¾ of a big garlic. Pulse for a couple of seconds for the garlic to get crushed. Do it on low speed or in whip mode. If you do it on high speed, the mix will heat up and will become watery. Now everything has got mixed well. Add the oil in 3 batches. I am adding the first batch now. Pulse again. It has started to bubble up now. It is not thick yet. Add the second batch of oil now. It has started to become creamy. Add the third batch of oil. The oil is added to thicken the mayonnaise. Pulse again. In case the mix heats up while grinding, switch off and let it cool. This is the right consistency. If you are in a hot area, refrigerate oil also before use. The mayonnaise is ready now! I use it in sandwiches, chapathi rolls, simple chicken curry etc. I am preparing a simple chapathi roll now. Potato – 1 (Boiled) Onion – 1 (Finely chopped) Green chilly – 1 Coriander leaves Add salt. Mix well with hands applying some pressure. You may add corn also. Add mashed potatoes. Mix well. You may also add pepper powder. Apply a few spoons of mayonnaise on a chapathi. Add the potato filling. Roll it. The roll is ready! You may also add chilli sauce.