Milk mayonnaise

We eat a lot of veggie burgers here in Stockholm, and for a while, mayonnaise was absent from our condiments. Since we are not big consumers of it, I decided it would be best to make a small batch just for our burger needs. While I've made the traditional mayonnaise with egg yolk, sometimes I feel really grossed out by the smell of eggs and one is always taking a risk with raw eggs unless you raise your own chickens or know exactly when and where your eggs come from...

So I researched a little and found all kinds of alternative mayonnaises -- Mark Bittman uses one with silken tofu. But then I found a recipe for mayonnaise on Food52's website (and they got it from Leite's Culinaria) for milk mayonnaise. I had everything on hand, because it is essentially just milk and oil, and it worked like a charm! Granted, it's not low-fat by any means, but it's an occasional treat for a burger, for instance. So now I'm a total convert; it takes about 5 minutes to make, and you don't have to worry about raw eggs, and it does last a week in the fridge in a sealed jar. 

So enjoy and let me know what you think about it! I imagine it can be veganized simply by using soy or rice or nut milk.

Milk Mayonnaise

Adapted from Food52

1/4 cup cold milk (I use 2% milk)

2 tbs extra virgin olive oil*

1/2 cup canola oil

1/2 tsp lemon juice

1/2 tsp dijon mustard

A tiniest pinch of minced garlic (optional)

A pinch of salt

Add everything but the oils in a jar. Add the oils into a pourable container. Get your hand blender (or blender) out. Start the hand blender and while it's on, drizzle in the oil slowly, in a thin stream. Keep blending until it thickens, about 3 - 5 minutes. If you'd like it even thicker, add more oil. Simple! 

Store in a jar with a tight lid for up to a week. Enjoy! 

* All extra virgin olive oil can be used instead of a mix of it and canola, but the taste can be overpowering.