This is one of those recipes that require quotation marks, not out of affectation, but because it’s not a true mayonnaise. It contains no egg yolks or mustard. It’s nothing more than an emulsion of milk and oil. More Brazilian than Portuguese, it’s just now beginning to be used on the Continent. The taste is lighter and cleaner than that of egg-based mayonnaise, allowing other flavors to come through.
☞ Read the Article: The Secret Behind Milk Mayonnaise
Since I was given the recipe, I haven’t stopped finding ways to cook with it. The master recipe is only a canvas for additions. Besides the uses in this book, I’ve smeared the variations on grilled meats and fish, used them as dips and in dressings, spread them on sandwiches, and stirred them into potato salads, much as I do with actual mayonnaise.
Why Isn’t my Mayonnaise Emulsifying?
Like all emulsions, this recipe can be a bit finicky. But adding the oil in a thin stream and stopping when the right consistency is reached is the key. For almost foolproof results, a handheld blender is best, but a small canister blender with a narrow base will do (tall and narrow is best here). Don’t do as some of us did and assume that a stand mixer or food processor will work—it just won’t. If you’re working with a less-than-powerful immersion blender, the consistency of the mayonnaise may turn out thinner than you’d expect. You can help it along by slowly adding 2 more tablespoons of oil to the milk mayonnaise as you continue to blend and it will thicken nicely.
Milk Mayonnaise
Ingredients
- ⅓ cup very cold milk
- ¾ teaspoon fresh lemon juice
- 1 small garlic clove, peeled
- 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
Milk mayonnaise variations
Clockwise from top right: cilantro-ginger, curry, anchovy, sun-dried tomato.
Cilantro and Ginger Milk Mayonnaise | Maionese de Leite com Coentros e Gengibre
Add 1 loosely packed cup of well-dried fresh cilantro leaves and tendril-soft stems and a 1 1/2-inch peeled and grated thumb of ginger to the cup along with the milk, 1 3/4 teaspoons of lemon juice, and the pepper. Omit the garlic. Whir in the oil as directed above. Stir in 1 scallion cut into thin slices on the diagonal.Anchovy Milk Mayonnaise | Maionese de Leite com Anchovas
Add 6 anchovy fillets (generous 1 tablespoon) packed in oil to the cup along with the milk, lemon juice, garlic, and pepper. Whir in the oil as directed above. Omit the salt.Curry Milk Mayonnaise | Maionese de Leite com Caril
Add 2 teaspoons of your favorite curry powder to the cup along with the milk, lemon juice, garlic, and pepper. Whir in the oil as directed above. Before using, let this sit for an hour or so in the fridge to bloom.Tomato Milk Mayonnaise | Maionese de Leite com Tomate
Add 1 1/2 tablespoons of double-concentrate tomato paste to the cup along with the milk, garlic, and pepper. Omit the lemon juice. Whir in the oil as directed above. Stir in 1 tablespoon minced oil-packed sun-dried tomatoes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I only use extra-virgin olive oil, as I work for Arizona’s only EVOO producer, and my pantry is full of different flavors. My question is there any reason that the oil be 100% EVOO vs. a combo with vegetable oil?
BTW, today is my last day of recovery lying face down 24 hours/7 days from macular eye surgery and your podcasts have helped to keep me entertained during this otherwise very long and boring week. Is the podcast still active as I see the last one listed on your website is last December 2013? Can’t wait until tomorrow to get back in the kitchen to try this recipe.
First, Debbie, I hope you recover 100 percent. vision is precious.
And there is no reason why you can’t use all olive oil. Some people find it too heavy tasting. The original recipe that I got was 100% vegetable oil, but I often add some olive oil, and, at times, have made with completely with EVOO.
As far as the podcasts, thank you kindly for your sentiments. They were getting expensive for us to produce, but we think we have a way of doing it that will be more cost effective. If so, you can expect to hear them in autumn.
I was in Brazil for a couple of weeks recently and fell in love with Molho de Alho. I’ve been search to no avail for a recipe for this ubiquitous condiment and voila, here it is.
Obrigado meu amigo!
De nada, meu amigo. Um abraço.
Foi delicioso!
I just made my first batch, only deviating from the posted recipe by the addition of 3 large cloves of garlic. I was after all, looking to make Molho de Alho.
Foi delicioso. Thank you so much! You have a standing invite to all my future churrascos!
Bkhuna, you do realize the genie bottle you’ve opened. A standing invitation, huh? You better hope you live far, far from me! So glad you liked the recipe.
I can’t wait to try this!
Let me know what you think, The Righteous Kitchen. And if you blog about it, I’d greatly, greatly appreciate if you’d not post the recipe but rather link off to it here.
Sure thing, David!