Milk Mayonnaise: The New Food Craze
Dear Cooking Buddy, Welcome to my Parsley and Garlic Milk Mayonnaise recipe. To jump down to the recipe click here.
Have you heard of Milk Mayonnaise? It’s the new thing that’s sweeping the online food world.
Milk Mayonnaise is a kind of mayonnaise that’s made with, well, milk.
And without 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.
And, 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 Milk Mayonnaise. But he was the one to take milk mayonnaise to the web’s food-lovers.
David’s Milk Mayonnaise recipe appears in his wonderful cookbook The New Portuguese Table and it’s been featured all over the internet, including on Food52 (back in 2010) and more recently on The Huffington Post.
I particularly enjoyed hearing David speak about Milk Mayonnaise with Lynne Rossetto Kasper on The Splendid Table, my favorite food radio show/podcast. I’ve heard David speak at conferences several times and have chatted with him a bit as well. Once he even hugged me and complimented me on a reading I’d given. High praise. It made me cry. So, having his fun-filled voice accompany me via my headphones while I did dishes was a true joy.
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 luscious variations.
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.
Today I’m sharing my own Milk Mayonnaise recipe variation. Mine has lots of parsley and garlic.
I’ve been obsessed with parsley and garlic lately. I like the bright youthfulness of parsley, like a field of grass on a dewy March morning. And garlic, well, I think I could plunge it into a chocolate fondue and still be happy.
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 (check out my recipe for Parsley Oil to drizzle over cooked fish or steaks here) or, as I’m showing you today, milk, into something that your friends and family won’t be able to stop eating.
- ½ cup vegetable oil
- ¼ cup olive oil
- 1 cup packed parsley leaves
- ⅓ cup cold whole milk
- 2 small cloves garlic
- ¾ tsp. lemon juice
- ⅛ tsp. black pepper
- In a small bowl, cup or measuring cup with a spout combine the vegetable and olive oils. Set aside.
- Put everything else into a 2 cup measuring cup. Insert a hand blender (immersion 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 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.