Yellow Chilli Mayo with Veggies

Method

For Eggless Mayo:

Add all the ingredients in a blender, blend at a low speed.

Gradually add the olive oil in a very slow and steady stream until the mixture begins to thicken and is smooth and lush.

Store in a bottle or jar for a week in the refrigerator.


For Yellow Chilli Mayo:

In a blender, add the yellow chilli, parsley and mayonnaise and blend together nicely.


For the Vegetables:

Season boiling water with salt and blanch the cauliflower.

Season the button mushrooms with salt, pepper and olive oil and grill till slightly charred.

Mix the mushrooms, cauliflower and radish with the mayonnaise dressing and serve either cold or warm.