Milk mayonnaise has a homemade taste without the risk of raw eggs – 02/20/2024 – Marcão’s Recipes

I’m not a fan of mayonnaise or, better yet, I don’t like industrialized mayonnaise. Homemade mayonnaise falls into a totally different category. You use fresh ingredients and season it however you like.

But there’s a problem with homemade mayonnaise: Even if you use just one egg yolk, you end up with a jar full of sauce.

And raw egg mayonnaise is something you can’t keep. The risk of salmonellosis contamination is real. Don’t joke about that.

Unless you’re throwing a burger party for the neighborhood, you end up throwing a lot of food away.

You can also make similar sauces with hard boiled eggs (a pâté, in my humble opinion) and with pasteurized eggs (I can’t imagine buying liquid eggs in long-life cartons).

Then I started to see that some burger restaurants started serving what they call “milk mayonnaise”. A mayonnaise in which the egg is replaced by milk.

I decided to test it at home. I loved. Obviously it’s not real mayonnaise, it doesn’t taste like egg and it’s white, but it works perfectly.

Serves as a neutral vehicle for strong flavors such as garlic and mustard. Lubricates burgers and other sandwiches. It’s great to eat with chips, croquettes and other snacks.

And it has the advantage of lasting in the refrigerator, without risk to the health of those who eat it, for a few days.

Milk mayonnaise, like normal mayonnaise, is what is called an emulsion: a forced fusion of water and oil, which under normal conditions do not mix. The proportion should be something like two parts oil to one part milk.

The magic occurs due to the agitation made by the blender blade (I like to use the hand mixer in a tall, wide glass) and becomes stable with the help of an acid, which can be lemon or vinegar. In order not to go wrong, it’s best that everything is cold.

Once the mayonnaise is made, you can incorporate other ingredients.

I seasoned mine with Dijon mustard, garlic and smoked paprika. I’ve been sparing with garlic, but the sky (or gastritis) is the limit when it comes to garlic.

MILK MAYONNAISE WITH GARLIC

Difficulty: easy

Ingredients

200 ml cold milk

3 cloves of garlic, peeled

400 ml vegetable oil (or as much as necessary)

Juice of ½ lemon

1 teaspoon Dijon mustard

1 teaspoon of salt

Smoked paprika to taste

Way of doing

1. Place the milk and something in a tall, wide glass that can accommodate the blade of a hand mixer. Beat and add the oil in a continuous stream.

2. When the mixture begins to thicken, add the remaining seasonings. Beat again and add oil until the sauce reaches the consistency of mayonnaise. Store in the refrigerator until ready to use.

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