Please, don’t wrinkle your nose until you’ve tried it—today I present to you egg-free milk mayonnaise. If you try to make it, I challenge you to tell me it’s not exceptional. Creamy, smooth, tasty, and above all, quick, without the risk of splitting like the one with eggs.
One evening friends came over for dinner, I used it alongside grilled skewers, a success, and I immediately had to share the recipe. Shall we prepare it? Come with me
- Difficulty: Very easy
- Cost: Low cost
- Preparation time: 10 Minutes
- Cooking methods: Other
- Cuisine: Italian
Ingredients
To make it, we will need 5 ingredients, nothing more.
- 3.5 oz corn oil
- 0.25 cup milk
- 2 teaspoons lemon
- 1 teaspoon vinegar
- Half teaspoon fine salt (I put half a teaspoon the first time, try it like this and then add to your taste)
Tools
The main tool is the immersion blender; nothing else will be needed. You’ll just have to focus on finding lots of good food to use it on. I can already imagine a nice sandwich with this mayonnaise and a great hamburger.
Steps
Let’s see the very simple procedure for making milk mayonnaise.
Take the immersion blender’s beaker and pour in the oil, milk, vinegar, salt, and lemon. Start blending with top-to-bottom 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 delicacies. Moreover, it will always be fresh and ready at the moment.
Here it is ready. Light, smooth, foamy—try it.
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