milk mayo

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eggless

from David Leite. original recipe and variations found here.

yields: 1 cup
Ingredients
1/3 c very cold milk
3/4 tsp fresh lemon juice
1 small garlic clove, peeled
1/8 tsp freshly ground white pepper
3/4 c vegetable oil
 
Directions
1. 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.
2. 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:
"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."-David Leite
Categories:
Features   Vegetarian




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