Eggless Tandoori Mayonnaise

Servings: 4 people
Cuisine: Fusion
Course: Dips & Chutneys
Time: 10 minutes
Rate the Recipe:
Are you using store-bought tandoori mayonnaise? Try out this preservative-free, rich and creamy homemade version instead. An easy-to-make mayonnaise that is entirely eggless and infused with tandoori spices.


For the Plain Mayonnaise

  • 1/2 cup chilled milk
  • 3/4-1 cup oil
  • 1/4 tsp white pepper powder
  • 1 tbsp white vinegar
  • 1 tsp sugar
  • 1/2 tsp salt or to taste

For the Tandoori Mayonnaise

  • 1/2 cup plain mayonnaise
  • 2 tsp garlic powder
  • 1 tsp ginger powder (saunth)
  • 1 tsp Kashmiri red chilli powder
  • 1/2 tsp cumin powder (jeera)
  • 1/2 tsp coriander powder (dhania)
  • 1/2 tsp turmeric powder (haldi)
  • 1 tsp garam masala powder
  • 1/4 tsp cardamom (elaichi) powder
  • 1/2 tsp kasoori methi (dried fenugreek leaves)


  • To begin, in a blender, add ½ cup chilled milk with ½ cup oil. Pulse and blend it 10 times.
  • Now add white pepper powder, white vinegar, sugar, and salt. Add 2 tbsp oil. Pulse blend 10 times.
  • Keep adding 2 tbsp oil each time and pulse blend 10 times until it turns thick and creamy. The plain mayonnaise is ready to use.
  • For the tandoori mayonnaise, take half a cup of the mayonnaise in a bowl.
  • Add in the tandoori masala – garlic powder, ginger powder, Kashmiri red chilli powder, cumin powder, coriander powder, turmeric powder, garam masala powder, cardamom powder, and crushed kasoori methi. Mix well.
  • The Tandoori Mayonnaise is ready to use. Enjoy with your favorite tikkas and sandwiches.


  • Make sure you use chilled milk for the recipe.
  • The amount of oil required depends on the fat content of the milk.
  • Avoid using food coloring. A good quality turmeric (haldi) powder is enough to give it a vibrant color.


If you enjoyed the video above, subscribe to the Mads’ Cookhouse YouTube channel for a new easy recipe every week.

This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla.  

Pin it for later