I stumbled across Maionese de Leite at a small coastal restaurant in Portugal years ago and couldn’t believe it when the owner told me it contained no eggs. This Portuguese milk-based mayo has become a staple in my kitchen since then.
It’s surprisingly easy to make. Cold milk, a few garlic cloves, lemon juice, and oil blend together into a sauce that’s lighter than traditional mayonnaise but still has enough body to coat the back of a spoon. The first time I made it, I expected disaster (mayo can be finicky), but using an immersion blender makes it nearly impossible to mess up.
The taste? Milder than egg mayo, with a subtle garlic kick that doesn’t overpower whatever you pair it with. It works particularly well with seafood – try it with grilled shrimp or as a dip for salt cod fritters. I’ve also slathered it on sandwiches and stirred it into potato salad.
If you’re avoiding eggs or just want to try something different, give this a shot. It takes about three minutes to make and keeps in the fridge for about a week – though it rarely lasts that long in my house.
Oh, and by the way, because of its slightly lighter composition, Maionese de Leite is also a great base for other flavors – adding tomato, dill, curry, or other spices to the mayonnaise is an incredibly easy way to diversify your dipping game (read more below the recipe).
Step by Step Guide to Making Maionese de Leite – Portuguese Milk Mayonnaise:
Step 1: Prepare the Base
In a tall, narrow 2-cup container (such as a wide-mouthed mason jar), combine:
? cup cold milk
1 teaspoon fresh lemon juice
½ small garlic clove
Pinch of cayenne pepper
Let sit for 1 minute to allow the lemon juice to slightly acidify the milk.
Step 2: Blend the Base
Using an immersion blender, blend on high speed for about 45 seconds until the mixture becomes frothy and lightly aerated.
Step 3: Emulsify with Oils
With the blender running, slowly drizzle in ½ cup canola oil in a thin stream. Move the blender gently up and down to incorporate the oil gradually.
After the canola oil is halfway in, begin to alternate with the ¼ cup olive oil, continuing to blend steadily.
Keep blending until the mixture thickens and becomes smooth and creamy.
Step 4: Season and Finish
Add a pinch of kosher salt (start small, then taste and adjust).
Optional: Add a tiny splash more lemon juice or cayenne if needed for acidity or heat.
Transfer to an airtight container and refrigerate.
Portuguese Milk Mayonnaise FAQ
Is milk mayonnaise safe without eggs?
Yes! This version is egg-free and relies on the protein and fat content in milk to emulsify with oil.
Can I make this without an immersion blender?
An immersion blender is strongly recommended for best results. A regular blender may work, but can be less consistent.
How long does milk mayonnaise last?
Store in an airtight container in the refrigerator for up to 1 week. Do not freeze.
Can I use different oils?
Yes, neutral oils like sunflower or grapeseed work well. Avoid strong-flavored oils which may overwhelm the flavor.
What should I serve it with?
It’s fantastic on grilled meats, sandwiches, roasted vegetables, or as a dip for fries or seafood.
Why is my milk mayo runny?
Common causes are warm milk, adding oil too quickly, or not blending long enough. Always start with cold milk and add oil slowly.
Egg Free Portuguese Milk Mayonnaise: Maionese de Leite
- Total Time: 10 minutes
- Yield: 1 cup 1x
Description
Portuguese milk mayonnaise skips the eggs entirely, using cold milk, garlic, and lemon instead. Lighter than traditional mayonnaise but packed with flavor, it’s perfect with seafood, sandwiches, or as a versatile dip.
Ingredients
1/3 cup (80 ml) cold whole milk
1 teaspoon fresh lemon juice
1/2 small garlic clove
Pinch of cayenne pepper (optional)
1/2 cup (120 ml) canola oil
1/4 cup (60 ml) olive oil
Pinch kosher salt, to taste
Instructions
Step 1: Prepare the Base
-
In a tall, narrow 2-cup container (such as a wide-mouthed mason jar), combine:
-
1/3 cup cold milk
-
1 teaspoon fresh lemon juice
-
½ small garlic clove
-
Pinch of cayenne pepper
-
-
Let sit for 1 minute to allow the lemon juice to slightly acidify the milk.
Step 2: Blend the Base
-
Using an immersion blender, blend on high speed for about 45 seconds until the mixture becomes frothy and lightly aerated.
Step 3: Emulsify with Oils
-
With the blender running, slowly drizzle in ½ cup canola oil in a thin stream. Move the blender gently up and down to incorporate the oil gradually.
-
After the canola oil is halfway in, begin to alternate with the ¼ cup olive oil, continuing to blend steadily.
-
Keep blending until the mixture thickens and becomes smooth and creamy.
Step 4: Season and Finish
-
Add a pinch of kosher salt (start small, then taste and adjust).
-
Optional: Add a tiny splash more lemon juice or cayenne if needed for acidity or heat.
-
Transfer to an airtight container and refrigerate.
Notes
Make sure your milk is cold—this helps stabilize the emulsion.
Don’t rush the oil. Pouring it in too fast will cause the emulsion to break.
This milk-based mayo is naturally thinner than traditional egg-based versions—perfect for drizzling or mixing into dressings.
Use fresh garlic for bold flavor, but avoid large amounts or it may overpower the delicate balance.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Category: Condiment
- Method: Blending
- Cuisine: Portuguese
Nutrition
- Serving Size: 2 tbsp
- Calories: 190
- Sugar: 0.5g
- Sodium: 90mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0.5g
- Cholesterol: 3mg
Mayo Sauce Variations
Elevate your Portuguese Milk Mayonnaise with these versatile and flavorful adaptations. These quick twists transform your base mayo into dynamic sauces that pair beautifully with seafood, vegetables, sandwiches, and salads.
Ginger Mayo
How to make: Combine 1 teaspoon ketchup, 1 heaping teaspoon minced pickled ginger, and a pinch of cayenne with ¼ cup milk mayonnaise.
Great with: Steamed shrimp, cold noodles, or crab cakes.
Curry Mayo
How to make: Sauté 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 for 1 more minute. Let cool. Mix into ½ cup milk mayo.
Great with: Chicken salad (try with grapes and celery), grain bowls, or as a dip for roasted cauliflower.
Tomato Mayo
How to make: Mix equal parts milk mayo and ketchup.
Great with: Burgers, sandwiches, French fries, or grilled cheese.
Green Mayo
How to make: Combine 1 teaspoon each of minced fresh dill, chopped flat-leaf parsley, and chopped capers with 1 rounded tablespoon milk mayo. Thin with a few drops of lemon juice.
Great with: Warm potato salad, smoked salmon, or deviled eggs.
Lemon Mayo
How to make: Mix 1 teaspoon grated lemon zest and 2 teaspoons fresh lemon juice into ¼ cup milk mayo.
Great with: Poached or grilled fish, steamed broccoli, or Waldorf salad.
If you liked this, you are going to love these favorite dip recipes:
Baconnaise – Homemade Bacon Mayonnaise
Crab Cakes with Apricot Chili Aioli
Thai Meatballs with Peanut Satay Dipping Sauce
Party Food: Smoked Gouda and Bacon Dip
