Milk Mayonnaise
Serves:
N/A
Cook:
20 minutes
Prep:
N/A
Ingredients:
- 1/3 cup (80 mL) cold Milk (Dewfresh)
- 2 tsp (10 mL) white balsamic vinegar
- 1 tsp (5 mL) Dijon mustard
- 4 drops Tabasco sauce
- 2/3 cup (160 mL) grape seed oil
- Salt
- 2/3 cup (160 mL) finely chopped parsley
Method:
- Place the cold (Dewfresh) milk, vinegar, mustard and Tabasco in a bowl and mix with a blender on medium-high speed for 40 seconds, until light and frothy.
- With the blender on medium-high, very slowly start to drizzle in the oil, until the mixture begins to thicken, about 3 minutes.
- Continue adding the oil in a very thin stream until the mayonnaise is very thick and smooth and the blender cannot mix it anymore. Add the remaining oil, mixing with a whisk. Take your time and do not rush the process.
- Add salt and more vinegar or mustard to taste.
- Add the parsley and mix well.
- Store in the refrigerator in an airtight container.
- The mayonnaise should be served at room temperature and will keep up to 1 week in the refrigerator.
Source:dairygoodness.ca
