1. In a small bowl, add cream cheese (kept at room temperature), whip it well.
2. Add yogurt, condensed milk, salt, freshly ground black pepper and some extra virgin olive oil.
3. Use a hand blender and blend the mixture until smooth. Refrigerate and serve when desired.
4. The mayonnaise may be used in a ranch dressing or as a dip, or even as a spread in sandwiches.
Other suggestions by chef:
You can add Dijon or honey mustard for a different flavor.
You can make garlic flavored mayonnaise by adding garlic paste.
For vegan options, use soy cream cheese and soy yogurt and you can omit the sweetened condensed milk.
Use this homemade egg-less mayonnaise within 5 days of preparation.
Those who are particular about the mayonnaise they use, should surely check this out. Chef Bhavna gives the recipe to make eggless mayonnaise. This is a multi purpose mayonnaise and you can use it as a ranch or dip. You can refrigerate it and use within 5 days. Watch the video for the full recipe.