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Milk Mayonnaise

20 minutes


  • 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


  • 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.



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