Please don’t turn up your nose before you taste it — today I present milk mayonnaise without eggs. If you try to make it, I challenge you to tell me it’s not exceptional. Creamy, smooth, tasty and above all quick, with no risk of breaking like egg-based mayonnaise.
One evening some friends came for dinner; I served it with grilled skewers — a hit, and I immediately had to share the little recipe. Shall we make it? Come with me
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Cooking methods: Other
- Cuisine: Italian
Ingredients
We only need 5 ingredients to make it, nothing more.
- 7 1/3 tbsps corn oil
- 3 1/4 tbsps milk
- 2 tsp lemon juice
- 1 tsp vinegar
- Half tsp fine salt (I use half a teaspoon the first time — try it that way and then add more to taste if needed)
Tools
The main tool is the immersion blender; nothing else is needed. You’ll just need to find lots of good food to use it with. I can already imagine a nice sandwich with this mayonnaise and a juicy hamburger.
Steps
Let’s see the very simple procedure to prepare milk mayonnaise.
Take the jug for the immersion blender and pour in the oil, the milk, the vinegar, the salt and the lemon. Start blending with up-and-down movements at medium speed. It will only take a few minutes and voilà — our milk mayonnaise is ready. You can use milk mayonnaise for Russian salads, to fill sandwiches, alongside fries and many other tasty dishes. Besides, you’ll have it ready instantly and perfectly fresh.
Here it is ready. Light, smooth, fluffy — in short, try it.
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