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 admit i was skeptical, so i just made a small batch with soy milk and it is amazing nice and fresh tasting. i plan on trying the other flavours and try some of my own. thankyou for this great idea
Pen, so glad that you overcame your skepticism and tried it. I shall put you in the “like” column.
Wow..I’ve gone through a few blogs in just about an hour..I’m compelled to keep reading! YOU are a crack up! And you are so good about responding to your public lol. Good stuff…Thank you! Nicole
Nicole, thanks for stopping by and for the kind words. I hope you pull up a chair, sip on a lemonade and read some more!
David, I thoroughly enjoy your blog. In the south of Spain earlier this year I had this for the first time. I couldn’t stop eating it and the restaurant showed me how they made it. He called it alioli. Immediately my husband and I went to our rented kitchen and whipped up a batch. It works with low-fat milk too. We used it as a salad dressing.
I thought I had stumbled on a something like you that would revolutionize the world. I research all my Spanish and Mediterranean books no sign of the sauce. And was waiting for the right time to write about it and alas your fabulous new book tells all.
How have so many visited these places, so many times and not noticed this wonderful sauce?
Julie, I don’t know. why. I latched onto the the moment I saw it and I knew I had, had, had to make it.