This Milk Mayonnaise is an eggless mayonnaise made with milk. Then there’s lots of parsley and garlic in there for extra flavor. It can be used as a condiment or as a dip.
Milk mayonnaise is a kind of mayonnaise that’s made with milk and no eggs. If you’ve seen all those egg-less mayonnaise recipes out there, chances are at least one of them was related to a milk mayonnaise recipe.
The Inspiration
If you’ve seen milk mayonnaise before, chances are, at least one of them was inspired by the Milk Mayonnaise recipe by David Leite over at Leite’s Culinaria. Not that he was the first person to ever make it. But he was the first one that I know of to bring it to the internet. David’s recipe also appears in his wonderful cookbook The New Portuguese Table and it’s been featured all over the internet. Read the story of milk mayonnaise and how David found it and his first disastrous attempt at making it over on his site. You’ll get the basics of making this wonderful dip and also some tasty variations.
How to Make Milk Mayonnaise
Milk Mayonnaise is essentially an emulsion of oil and milk. At its most basic, you take milk and add the tiniest drop of oil, and blend using a handheld blender. Then you add another drop of oil and blend. After a few drops have been added this way, you can start to very very slowly drizzle the oil. As you go, it will eventually create a creamy sauce. You stop adding oil at that point. Then season it lightly with salt.
When I make this though, I never just have it plain like that. My favorite thing to do is to add fresh flat-leaf parsley and garlic. You add your flavor ingredients to the milk before adding the oil and then blend as usual.
Milk Mayonnaise with Parsley and Garlic
This is my favorite version of Milk Mayonnaise. It uses lots of parsley and garlic. In particular, I like parsley and garlic together in dips, oils, and sauces when we have guests for dinner because they’re such inexpensive but flavorful ingredients. With very little cash you can transform sour cream, plain oil or, as I’m showing you today, milk, into something that your friends and family won’t be able to stop eating.
Uses for Milk Mayonnaise
One thing to note: While this substance is called “mayonnaise” you shouldn’t treat it exactly the way you would a mayonnaise. It’s softer than mayonnaise. And lighter. It’s certainly not your boring old sandwich spread. I like to use it as a dip for baguette or as a condiment to pour over cooked fish or meat.
Now that you know about this delicious new condiment, what flavors would you like to try adding to it? Head on down to the comments and let me know. While there, get inspiration from what others have written as well.
Print
Milk Mayonnaise with Parsley and Garlic
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 2 cups 1x
- Category: Condiment
- Method: Blended
- Cuisine: Portuguese
DESCRIPTION
This condiment is perfect on sandwiches or as a dip for your favorite veggies or bread.
Ingredients
- 1/2 cup vegetable oil
- 1/4 cup olive oil
- 1 cup packed parsley leaves
- 1/3 cup cold whole milk
- 2 small cloves garlic
- 3/4 tsp. lemon juice
- 1/8 tsp. black pepper
- Salt
Instructions
- In a small bowl, cup, or measuring cup with a spout combine the vegetable and olive oils. Set aside.
- Put the parsley, whole milk, garlic, lemon juice, and pepper into a 2 cup measuring cup. Insert an immersion hand blender into the measuring cup and pulse a bunch of times. This will chop up the parsley and the garlic a bit.
- Add a drop of oil to the parsley and then pulse. (I really mean a drop. Not a drizzle. Just the tiniest tiniest bit). Then add another drop of oil and pulse. And another. Pulse. And another. Pulse. Now run the blender continuously as you transition from drops to the thinnest stream you can manage.
- Move the blender up and down in the measuring cup as you continue to slowly stream in the oil. Stop adding oil and blending when you have a soft sauce. You may not need to use all of the oil.
- Add two pinches of salt. Stir. Taste. Add more salt if needed.
This looks so delicious Christine! Perfect idea!
I had never heard of milk mayonnaise before today when I kept seeing tweets about your post. I HAD to check it out.
Soooo interesting and something that I must try. Other combinations…hmmmmmm….how about a pesto-ey kind of milk mayonnaise. How would that work with the oil from the pinenuts?
Betsy, I think pesto would work beautifully. Although you’re right that it might be necessary to reduce the amount of oil due to the olive oil and the nut oil in the pesto. I think I would probably start out adding the drops and then fine stream of oil to the milk without adding the pesto. Then once it reached the right texture, or nearly teh right texture, I’d quickly blend in the pesto, also just a bit at a time. Great idea!