This transparent Mayonnaise is a versatile spread that does not use eggs, easy to make, and is used in some chinese breakfast stores.
This healthier version of mayonnaise contains way less fats, no eggs at all with sugar level that you can moderate yourself. It utilizes cornstarch to give it a thick, paste-like consistency. How good is that?
Personally, I would feel that this is actually a better choice for diabetics or people who are monitoring the amount of sugar in their diet. Not only can you adjust the level of sugar, but this is way healthier compared to spreads such as peanut butter and hazelnut spreads ( yes, the irresistible Nutella is the one I have in my mind now ).
Of course, it will be of a different flavour profile, but at least it is just a relatively moderate amount of sugar and butter.
Furthermore, you need no more than 30 minutes to make it all come together, and you probably already have the ingredients on hand. I didn’t even have to specially shop for the ingredients. There is only 5 ingredients involved, and one of it is… WATER! Like WHAT?
If you would like to use it as a medium for “pasting” things on, this is a suitable recipe that you might consider as well. I used this transparent mayonnaise recipe to stick ( adhere ) the floss I am using to the bun for my floss buns ( recipe available soon! ). Furthermore, it doesn’t alter the flavour profile of the floss and the bun because I reduced the level of the sugar, allowing the flavour of the bun to still be the star of its recipe.
Without further ado, onward to the recipe! This version is neutral tasting and not sweet. You can add up to about 4-5 more tablespoons or according to your preference for sweetness!
Difficulty: 0.5 / 5 ( It is really that easy, I am tempted to give it a 0 )
Time Taken: About 30 minutes, including cooling
( Mixture 1, the mixture that is heated first in the sauce pan )
- 2 tablespoons of Caster Sugar
- 2 tablespoons of unsalted Butter
- 60 ml of water
- 1/8 teaspoon of salt
( Mixture 2, the mixture to be stirred in )- 2 tablespoons of caster sugar- 2 tablespoons of cornflour- 180ml of water
- Mix together the caster sugar, unsalted butter, salt and water in a saucepan, creating Mixture 1.
- Mix together sugar, corn flour and water to create Mixture 2, setting it aside.
- Heat mixture 1 on medium heat until it starts boiling.
- Once it starts to boil, add in Mixture 2, stirring as it is poured in.
- Cook on medium-low or low until it starts to thicken up and is paste-like.
- Set aside to cool before serving. It will further thicken up as it cools as well.
Notes: If you find that the mixture is too thick, you can reheat it again at low heat and add in tablespoons of water to stir until you achieve the desired consistency.
Enjoy,- Bakeomaniac, Javier Tan!