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 found your blog, saw this milk mayonnaise, and had to make it. Immediately. It turned out wonderful, lighter than mayonnaise I find. I used 2/3 grapeseed oil and 1/3 olive oil, didn’t measure exactly but just added until the consistency was right. Didn’t have olives in the fridge, but preserved lemon and capers, which turned out really nice. Will use green olives and anchovies tomorrow. Thanks so much!
Silke, I love your adaptation. It sounds wonderful. Please let me know how the olive and anchovy version turns out.
David, I just made the olive and anchovy version, and it’s great. Still wondering whether I should really take it along to the neighbors’ dinner tonight, or just be greedy and eat it all by myself – though my waistline will thank me if I get it out of the house quickly! Thanks again for a great recipe!
This milk mayonnaise worked great! I halved the recipe, used only olive oil, and added a bit of cream, like you suggested. I like how this doesn’t contain raw eggs.
I wonder if it can be made with yoghurt instead. Have you tried?
Nathalie, I haven’t tried, but I’d be curious.
I’m interested in using yoghurt as well. There’s a falafel sauced used all over in my town (Malmö, Sweden) that I’ve been trying to figure out how they do. It’s sort of a garlic mayonnaise, but it’s much too pale to be made out of egg. I’ve tried out your milk mayonnaise recipe and it’s damn close, but it’s lacking a sourness that I think comes from using yoghurt instead of milk. Gonna try it soon, but please let me know if you’ve ever tried it!
Adam, as I mentioned to Nathalie, I haven’t made it with yogurt. But another option is to try cultured buttermilk. It’s sour.
Very late but maybe…Adam, possibly you are talking about the Tahine Sauce that is usually serves with falafel. it is just tahini (sesame seed paste), lemon juice and garlic, with possible local variations. It looks creamy and might seem like it has yoghurt in it. Fooled me until I asked the woman making the falafel sandwich for me. if you see this response, give that a try.