Update August 16, 2014:
I discovered something very interesting about this milk mayonnaise recipe today, and I want to share it with you because I think it could affect your results. I recently bought a new immersion blender, which is my preferred method of making milk mayonnaise. It’s less powerful than my older one, and the consistency of the mayonnaise mixture turned out thinner than usual. Hmmmm. So then I really leaned on the blender, but to no avail. That’s when I added 2 more tablespoons oil to the milk mayonnaise, and that did the trick to thicken it. So keep in mind: Equipment can affect the success of this recipe.–David
It’s the unlikeliest of couples. One thin and popular, the other fat and shunned. Each repelled by the other. But when senselessly beaten into a frenzied submission, oh, how they cave! These two frenemies suddenly give in and embrace one other, creating a more perfect union.
Sound like a bad episode of The Marriage Ref? Not surprising. When these culinary opposites—milk and oil—are thrown together, they act a lot like warring spouses, which makes their participation in the creation of Portuguese maionese de leite (may-o-NEZ duh late), or milk mayonnaise, all the more amazing.
I encountered this ghostly white condiment a few years ago in Portugal while trolling the country for recipes for my cookbook. But on our first date I didn’t see it in its shocking bare-naked form. Instead it played the role of a fiendishly good green olive dip at Restaurante A Bolota, in the Alentejo. It was so good, in fact, The One didn’t stand a chance. I singlehandedly mopped up the entire bowl with hunks of bread while he nattered away with the restaurant owner, Antonieta Cocheirnha Tarouca, and the chef, Ilda Vinagre. When he looked at the bowl then at me, I just shrugged. Read more »