Ingredients
The Base: 150 ml of very cold whole milk.
Oil: 300 ml to 400 ml of vegetable oil (neutral in taste, such as sunflower or rapeseed).
Seasoning:
1 teaspoon of mustard.
1 tablespoon of vinegar (or fresh lemon juice).
1 clove of garlic (minced or crushed).
A pinch of salt and black pepper.
Preparation Steps
- 1. Preparing the base
Pour the cold milk into a tall, narrow container (the type of measuring cup often supplied with a hand blender). Add salt, pepper, garlic and mustard. - The emulsion (the magic part)
Place your hand blender at the very bottom of the container. Pour all the oil over the milk. - Mixing
Start the blender on high, keeping it firmly on the bottom for about 10 to 15 seconds. You will see white cream start to form at the base. - Thickening
Once the bottom is white and thick, slowly tilt and lift the blender upwards to incorporate the remaining oil. Continue the up and down motion until the mixture is thick, shiny and holds together perfectly. - Final touch
Add the vinegar (or lemon juice) at the very end and give a final quick blender blast. The acidity will react with the milk proteins to make the mayonnaise even thicker and give it its classic tangy taste.
Sala's professional advice
Temperature matters: For a perfect emulsion, make sure the milk is very cold, straight from the refrigerator.
Storage: As there are no raw eggs, this mayonnaise can be stored in an airtight jar in the refrigerator for up to 2 weeks.
Flavor variations: You can add fresh herbs (like parsley or chives) or even a little chili powder for a spicy version.