Description
Creamy egg-free mayo with a hint of garlic and five colorful variations. An immersion blender is necessary for this recipe.
Ingredients
- 1/3 cup cold milk
- 1 teaspoon fresh lemon juice
- 1/2 small garlic clove
- pinch of cayenne
- 1/2 cup canola oil
- 1/4 cup olive oil
- pinch kosher salt
Instructions
- Combine milk, lemon juice, garlic and cayenne pepper in a tall, 2 cup container.
- Whip with an immersion blender for 45 seconds, until frothy.
- 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.
- Continue whipping until mixture is thick.
- Season with salt to taste.
- Milk mayo will last up to a week in the fridge.
Notes
Mayo Sauces
Pink Ginger Mayo – Combine 1 teaspoon ketchup, 1 heaping teaspoon minced pickled ginger and a pinch of cayenne with 1/4 cup mayo. Lovely with steamed shrimp.
Golden Curry Mayo – Saute 1/2 teaspoon black mustard seeds and 1 small onion, diced, in 2 teaspoons vegetable oil for 4 minutes, add 1/2 teaspoon curry powder and 1/2 teaspoon turmeric, cook 1 minute more. when mixture is cool, combine with 1/2 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 1/4 cup mayo. Perfect for poached fish, steamed broccoli or in Waldorf salad.
- Prep Time: 10 mins