Mayonnaise home made – not with egg but with milk6 comments Jan 17th, 2012 | By Tobias | Category: Recipes
When I talk to friends about making Mayonnaise at home they tend to tell me either that it is too much of a hassle or that they fear the risk of catching salmonella when using raw egg in the Mayonnaise. I want to show how fast Mayonnaise can be made and how easy the risk of salmonella can be avoided.
What is Mayonnaise? It is an emulsion of water and oil. Usually the lecithin in the egg yolk enables the reaction. This can be also done with the protein in the milk.
Preparation time: 3 minutes
Ingredients for approx. 9 oz:
- 1,7 fl oz milk
- 6,8 fl oz sunflower oil
- 1 tea spoon mustard seeds
- 2 tbsp lemon juice
- Salt and pepper
Use a mortar to grind the mustard seeds. Pour the milk into a slim container. Add the mustard seeds, salt, pepper and lemon juice. If you can’t find mustard seeds use some mustard.
Use an immersion blender on high speed while slowly dripping the oil into the milk. Be patient and add the oil drop by drop. If you don’t do this carefully the emulsion will not get thick. Once the liquid thickens you can add the remaining oil faster. Season with salt, pepper and lemon juice to taste.