Portugese Milk Mayo from a Vermont Kitchen
Recipe Type: Condiment
Prep Time: 
Total Time: 
Serves: 1½ cups
Creamy egg-free mayo with a hint of garlic and five colorful variations. An immersion blender is necessary for this recipe.
  • ⅓ cup cold milk
  • 1 teaspoon fresh lemon juice
  • ½ small garlic clove
  • pinch of cayenne
  • ½ cup canola oil
  • ¼ cup olive oil
  • pinch kosher salt
  1. Combine milk, lemon juice, garlic and cayenne pepper in a tall, 2 cup container.
  2. Whip with an immersion blender for 45 seconds, until frothy.
  3. Combine oils and, with blender on high speed, slowly add oil to milk mixture, gradually increase quantity of oil. Move blender up and down to incorporate the oil.
  4. Continue whipping until mixture is thick.
  5. Season with salt to taste.
  6. Milk mayo will last up to a week in the fridge.
Mayo Sauces Pink Ginger Mayo - Combine 1 teaspoon ketchup, 1 heaping teaspoon minced pickled ginger and a pinch of cayenne with ¼ cup mayo. Lovely with steamed shrimp. Golden Curry Mayo - Saute ½ teaspoon black mustard seeds and 1 small onion, diced, in 2 teaspoons vegetable oil for 4 minutes, add ½ teaspoon curry powder and ½ teaspoon turmeric, cook 1 minute more. when mixture is cool, combine with ½ cup mayo. Combine with cooked chicken and grapes for chicken salad. Rosy Tomato Mayo - Combine equal parts mayo and ketchup for a zesty sandwich spread. Dilly Green Mayo - Combine 1 teaspoon of minced fresh dill, minced flat leaf parsley, and chopped capers with a rounded tablespoon mayo. Thin with lemon juice. Top steamed new potatoes for a quick potato salad. Sunny Lemon Mayo - Add 1 teaspoon grated lemon zest and 2 teaspoons fresh lemon juice with ¼ cup mayo. Perfect for poached fish, steamed broccoli or in Waldorf salad.
Recipe by Honest Cooking at https://honestcooking.com/portugese-milk-mayo-from-a-vermont-kitchen/