PORTUGUESE MILK MAYONNAISE
This amazing recipe, brought to my attention by my friend Mitchell Davis, is revolutionizing homemade mayonnaise. It doesnâ€™t contain raw eggs, lasts longer, is thick and rich and always works.
Makes 1 cup
- 1/3 cup milk
- 1 tsp lemon juice
- 1 clove garlic, minced
- pinch white pepper
- 3/4 cup vegetable oil
- salt to taste
- 1/2 tsp pureed chipotles, optional
- Place milk, lemon juice, garlic and pepper in a 2 cup measure. Blend with an immersion blender (or in a regular blender).
- Slowly add oil, while blending. Mixture will be thick and rich. Season with salt and pepper and add chipotles if you wish.