colleenmomof2
Well-known member
I hadn't! Interesting article from David Leite and Shirley Corriher, his recipe and variations. "Milk mayonnaise, a thick luscious treat in Portugal and Spain, is an eggless condiment with all the same richness and flavor as regular mayo."
The Secret Behind article
https://leitesculinaria.com/239400/writings-the-secret-behind-milk-mayonnaise.html
Leite's Update from August 16, 2014:
I discovered something very interesting about this milk mayonnaise recipe today, and I want to share it with you because I think it could affect your results. I recently bought a new immersion blender, which is my preferred method of making milk mayonnaise. It’s less powerful than my older one, and the consistency of the mayonnaise mixture turned out thinner than usual. Hmmmm. So then I really leaned on the blender, but to no avail. That’s when I added 2 more tablespoons oil to the milk mayonnaise, and that did the trick to thicken it. So keep in mind: Equipment can affect the success of this recipe.–David
MILK MAYONNAISE
Quick Glance 5 M 5 M Makes 1 cup
4.9/5 - 20 reviews
1/3 cup very cold milk
3/4 teaspoon fresh lemon juice
1 small garlic clove, peeled
1/8 teaspoon freshly ground white pepper
About 3/4 cup vegetable oil, or 1/2 cup (118 ml) vegetable oil plus 1/4 cup (60 ml) olive oil
Kosher salt
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.
VARIATIONS
Clockwise from top right: cilantro-ginger, curry, anchovy, sun-dried tomato. Milk Mayonnaise variations
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.
https://leitesculinaria.com/32983/writings-milk-mayonnaise.html
The Secret Behind article
https://leitesculinaria.com/239400/writings-the-secret-behind-milk-mayonnaise.html
Leite's Update from August 16, 2014:
I discovered something very interesting about this milk mayonnaise recipe today, and I want to share it with you because I think it could affect your results. I recently bought a new immersion blender, which is my preferred method of making milk mayonnaise. It’s less powerful than my older one, and the consistency of the mayonnaise mixture turned out thinner than usual. Hmmmm. So then I really leaned on the blender, but to no avail. That’s when I added 2 more tablespoons oil to the milk mayonnaise, and that did the trick to thicken it. So keep in mind: Equipment can affect the success of this recipe.–David
MILK MAYONNAISE
Quick Glance 5 M 5 M Makes 1 cup
4.9/5 - 20 reviews
1/3 cup very cold milk
3/4 teaspoon fresh lemon juice
1 small garlic clove, peeled
1/8 teaspoon freshly ground white pepper
About 3/4 cup vegetable oil, or 1/2 cup (118 ml) vegetable oil plus 1/4 cup (60 ml) olive oil
Kosher salt
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.
VARIATIONS
Clockwise from top right: cilantro-ginger, curry, anchovy, sun-dried tomato. Milk Mayonnaise variations
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.
https://leitesculinaria.com/32983/writings-milk-mayonnaise.html
