So I researched a little and found all kinds of alternative mayonnaises -- Mark Bittman uses one with silken tofu. But then I found a recipe for mayonnaise on Food52's website (and they got it from Leite's Culinaria) for milk mayonnaise. I had everything on hand, because it is essentially just milk and oil, and it worked like a charm! Granted, it's not low-fat by any means, but it's an occasional treat for a burger, for instance. So now I'm a total convert; it takes about 5 minutes to make, and you don't have to worry about raw eggs, and it does last a week in the fridge in a sealed jar.
So enjoy and let me know what you think about it! I imagine it can be veganized simply by using soy or rice or nut milk.
Milk Mayonnaise
Adapted from Food52
1/4 cup cold milk (I use 2% milk)
2 tbs extra virgin olive oil*
1/2 cup canola oil
1/2 tsp lemon juice
1/2 tsp dijon mustard
A tiniest pinch of minced garlic (optional)
A pinch of salt
Add everything but the oils in a jar. Add the oils into a pourable container. Get your hand blender (or blender) out. Start the hand blender and while it's on, drizzle in the oil slowly, in a thin stream. Keep blending until it thickens, about 3 - 5 minutes. If you'd like it even thicker, add more oil. Simple!
Store in a jar with a tight lid for up to a week. Enjoy!
* All extra virgin olive oil can be used instead of a mix of it and canola, but the taste can be overpowering.
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