2020-08-13 / test@t

Snow-white sauce a la mayonnaise with milk

This is certainly not a classic mayonnaise, but a good alternative to homemade mayonnaise for those who are afraid to use raw eggs in recipes. I do it with milk and eggs. They really taste different. Milk mayonnaise looks more like quality mayonnaise from a store. It comes out very thick and snow-white.

Ingredients

milk 100 ml ml
vegetable refined oil 200 ml ml
salt 1/2 tsp
sugar 1 tsp.
lemon juice 1 tbsp
mustard (optional) 1 tsp

STEP-BY-STEP COOKING RECIPE

Step 1

Pour milk and vegetable oil into a bowl for beating with a submersible blender, you can immediately into a glass jar, where mayonnaise will be stored in the future.

Step 2

According to my personal observations: if butter and milk are at room temperature, then the mayonnaise will immediately thicken, in 10 seconds of beating. If the milk is cold and the vegetable oil is at room temperature, then the mayonnaise will thicken after adding lemon juice. You can use any vinegar instead of lemon juice.

Step 3