Milk Mayonnaise
User Reviews
4.9
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Prep Time
5 mins
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Total Time
5 mins
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Servings
16 tablespoons | 1 cup
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Calories
91 kcal
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Course
Condiments
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Cuisine
Portuguese
Milk Mayonnaise
Description
This Milk Mayonnaise recipe produces a creamy emulsion by combining very cold milk, freshly squeezed lemon juice, peeled garlic clove, and white pepper, then slowly incorporating vegetable oil while blending. The process uses a blender or handheld immersion blender to aerate and thicken the liquid until it has the consistency and appearance of soft mayonnaise. Kosher salt is added for seasoning.
The simplicity of ingredients lets the milk act as the base for the emulsion instead of egg, making this a unique homemade condiment. Various flavor infusions such as cilantro and ginger, curry powder, anchovies, or sun-dried tomato paste can be blended in after the base is made to create variations suitable for different dishes. These additions allow customization of aroma, taste, and intensity.
This milk mayonnaise can be used similarly to traditional mayonnaise for sandwiches, dipping, or sauce bases. It keeps in the refrigerator for up to one week, allowing for making small batches as needed. Stirring in oil slowly and blending properly ensures a stable emulsion and the desired thick texture.
Ingredients
- ⅓ cup milk very cold
- ¾ teaspoon lemon juice fresh
- 1 small garlic peeled, clove
- ⅛ teaspoon white pepper
- About ¾ cup vegetable oil or 1/2 cup (118 ml) vegetable oil plus 1/4 cup (60 ml) olive oil
- kosher salt
Instructions
- Combine the milk, lemon juice, garlic, and pepper in a 2-cup glass measuring cup. Using a handheld blender (or a blender), buzz on high for 30 seconds until frothy.
- With the motor running on high, slowly pour in the oil a few drops at a time, and gradually increase this to a fine thread, moving the blender up and down, until the mixture thickens lusciously and resembles a soft mayonnaise. You may need more or less oil.
- Season with salt to taste. The mayonnaise will last up to 1 week in the fridge.
Notes
- Flavor variations include blending in fresh cilantro and ginger, curry powder, anchovies, or sun-dried tomato paste after making the base mayo.
- Omitting garlic or salt is recommended for certain variations to balance flavors carefully.
- Allow curry-flavored mayo to rest in the refrigerator for an hour before serving to develop its aroma.
- This mayonnaise keeps up to one week refrigerated, best stored in a sealed container.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16tablespoons | 1 cup
Amount Per Serving
Calories 91 kcal
% Daily Value*
| Serving | 1tablespoon | |
| Calories | 91kcal | 5% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 10g | 15% |
| Saturated Fat | 8g | 40% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 72mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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