Lactoneza (milk mayonnaise with garlic)

Lactonesa: A Delicacy with Garlic and Milk

I invite you to discover a simple and quick recipe, but with an exceptionally refined taste: lactonesa. This garlic milk mayonnaise is perfect not only to accompany grilled meat but also to transform a simple slice of toasted bread into an unforgettable snack. Over time, it has become a versatile condiment, appreciated in various dishes, and today I will guide you step by step through the preparation process.

Preparation time: 10 minutes
Total time: 10 minutes
Servings: 4

Necessary ingredients:

- 50 ml milk (preferably fresh, whole milk for a creamy texture)
- 100 ml oil (sunflower oil is an excellent choice, but you can experiment with olive oil for a more intense flavor)
- 3-4 cloves of garlic (depending on how flavorful you want the dish to be)
- Salt (to taste)
- Lemon juice or vinegar (1/2 teaspoon)

The history of lactonesa

Lactonesa has deep roots in culinary traditions, being a milder version of classic garlic sauce. The combination of milk and garlic is an example of ingenuity in the kitchen, providing a creamy and less aggressive alternative to regular mayonnaise. This simple recipe has been passed down from generation to generation, being appreciated for its versatility and ease of preparation.

Step-by-step preparation:

1. Preparing the garlic: Peel the garlic cloves. If you want a milder taste, you can let them rest for a few minutes after peeling. This will help soften the flavors.

2. Mixing the ingredients: In a tall glass for blending, add the garlic cloves and a pinch of salt. The salt helps extract the flavors from the garlic. You can use sea salt for a more intense taste.

3. Adding the milk: Pour 50 ml of milk over the garlic. Fresh milk will provide a creamy base, and the garlic will integrate perfectly.

4. Blending: Use the blender to mix the garlic with the milk until the garlic is well chopped. It is important not to blend too much at first, to avoid heating the milk.

5. Incorporating the oil: Now, start adding the oil gradually, in a thin stream, while continuing to blend. This technique is essential to achieve a good emulsion – that is, a creamy and well-bound texture.

6. Finalizing: When you have added all the oil and the mixture becomes homogeneous, stop the blender. Finally, add the lemon juice or vinegar to give a note of acidity. This step is important to balance the taste of the lactonesa.

7. Serving: Taste the lactonesa and adjust the salt or acidity to your preferences. You can serve it immediately, but it is recommended to let it sit in the fridge for 30 minutes to allow the flavors to meld.

Practical tips:

- Calories and nutritional benefits: Lactonesa has approximately 100 calories per serving, providing a good source of protein from milk and antioxidants from garlic, which are known for their benefits to the immune system.
- Possible variations: You can try adding fresh herbs like dill, parsley, or basil to create a personalized version. Additionally, a drop of Worcestershire sauce can add an interesting umami note.
- Frequently asked questions:
- What oil should I use? Sunflower oil is the most commonly used, but extra virgin olive oil adds a distinct and refined taste.
- Can I use plant-based milk? Yes, for a vegan version, you can replace the milk with almond or soy milk. The taste will be different, but the lactonesa will remain delicious.
- How can I store lactonesa? It can be kept in the fridge in an airtight container for 3-5 days.

Serving suggestions:

Lactonesa pairs wonderfully with any type of grilled meat, especially chicken, pork, or fish. You can also use it as a dip for fresh vegetables or chips. Another delicious option is to serve it on a slice of toasted bread, topped with a few slices of tomatoes and fresh basil.

In conclusion, lactonesa is a versatile condiment, easy to prepare, and will add flavor to your meals. I encourage you to be bold in experimenting and adding a personal touch to this simple recipe. You will surely impress everyone with this delicacy!