Eggless mayonnaise

Milk Mayonnaise Recipe: A Quick and Healthy Alternative

Total Time: 10 minutes
Preparation Time: 5 minutes
Servings: 4-6

Who would have thought you could make delicious and creamy mayonnaise without eggs in just a few minutes? This milk mayonnaise recipe is not only quick but also a healthier option to accompany salads, sandwiches, or various dishes. Plus, it’s very easy to customize according to your preferences.

A Brief History of Mayonnaise
Mayonnaise has become an essential ingredient in many kitchens around the world, used in everything from salads to various sauces. Over time, numerous variations have emerged, adapting to local tastes and traditions. This milk reinterpretation offers an excellent alternative for those with dietary restrictions or those who wish to avoid eggs while maintaining a creamy texture and taste.

Ingredients
- 100 ml milk (at room temperature)
- 150 ml sunflower oil
- 50 ml olive oil (optional)
- 1/2 teaspoon salt
- 1 teaspoon mustard (optional)
- A few drops of lemon (optional)

Necessary Utensils
- A blender or hand mixer (make sure it is a powerful one, as the process requires high speed)
- An airtight container for storing the mayonnaise

Step-by-Step Instructions

1. Prepare the Ingredients
Make sure the milk is at room temperature. This is a crucial step because cold milk will not emulsify properly with the oil. Also, choose the oils you prefer; I recommend sunflower oil for a neutral base, but you can experiment with sesame or olive oil to add interesting flavors.

2. Blend the Ingredients
Put the milk, sunflower oil, and salt in the blender. Cover well and blend at maximum speed for 3-4 minutes. It’s important not to stop the blender, as emulsification takes time.

3. Check the Consistency
After 3-4 minutes, lift the blender lid and check the mayonnaise. It should be thick, firm, and creamy in appearance. If it’s too runny, continue blending for a few more seconds.

4. Add Flavors
If you want to customize the mayonnaise, add the mustard and a few drops of lemon. These additions not only enhance the flavor but also help stabilize the emulsion. Blend for another minute to integrate the flavors.

5. Store the Mayonnaise
Transfer the mayonnaise to an airtight container and store it in the refrigerator. It can last up to 10 days, but often it disappears much faster!

Practical Tips
- Choosing the Oil: You don’t have to use olive oil; feel free to try various types of oils to achieve different flavors.
- Experiment with Spices: Once you’ve mastered the basic recipe, you can add garlic, chili, or fresh herbs to create a unique flavored mayonnaise.
- Use a Powerful Blender: A hand mixer is not recommended, as it won’t generate the necessary speed for emulsification.

Frequently Asked Questions
1. Why is it important for the milk to be at room temperature?
Cold milk will not emulsify properly with the oil, leading to an unsatisfactory consistency.

2. Can I use skim milk?
Yes, but you will need to increase the amount of oil to compensate for the lack of fat in the milk.

3. What do I do if the mayonnaise didn’t thicken?
If the mayonnaise didn’t thicken, try adding a tablespoon of warm water and blending again. This can help stabilize the emulsion.

Delicious Combinations
This milk mayonnaise pairs perfectly with:
- Various salads, such as potato salad or coleslaw
- Vegetarian or fish sandwiches
- Various grilled dishes, adding a touch of freshness

Possible Variations
- Garlic Mayonnaise: Add a few crushed garlic cloves during blending for a spicy version.
- Avocado Mayonnaise: Replace part of the milk with avocado pulp for a creamy and nutrient-rich mayonnaise.

Nutritional Benefits
This milk mayonnaise recipe is a lighter and lower-calorie alternative to traditional mayonnaise. Milk provides protein, while the oils contribute essential fatty acids. Additionally, by adding herbs or spices, you can enhance the nutritional profile of your mayonnaise.

So, don’t hesitate! Start making this milk mayonnaise and enjoy a healthy, quick, and tasty alternative!