I have missed mayonnaise ever since I was diagnosed with a sulfite sensitivity, but have never found a recipe that did not contain eggs that seemed decent or adaptable. I recently discovered that you can emulsify oil with milk if you are careful. Huzzah – I can now make mayo!
- 1/3 cup very cold full fat milk
- 3/4 teaspoon fresh lemon juice
- 1/8 teaspoon freshly ground white pepper
- About 3/4 cup olive oil (or 1/2 sunflower oil and 1/4 cup olive oil for a milder flavor
- Sea salt
Combine the milk, lemon juice and pepper in a blender. Blend on high until frothy. Continuing to blend on high, very slowly begin to add the oil one drop at a time. slowly increase this to a very thin drizzle. The mixture will thicken to a creamy blend, slightly softer that a store-bought mayo. Salt to taste.
Once you get the basic technique down, you can go crazy with herbs. Cilantro, ginger, tomato paste – really anything fresh that you can blend in there. (Ok, I suppose you could use dried herbs in a pinch, but those will stay solid and not blend in like the fresh herbs do).
If you don’t have a blender, you could do it with a stick type hand-held blender to mix it with – just be sure you keep moving it up and down as you blend. I don’t think I could drizzle and blend at the same time, so that way might make it a two person job!