Eggless mayonnaise: easy recipe

Dear friends of Paulina... in today's show we have an alternative recipe that you're going to love: eggless mayonnaise (lactonesa)! An eggless mayonnaise that's really good and very smooth: you're going to love it! What I liked most about this video is that at the end we'll have an easy technique that we can use in an eggless mayonnaise or with egg , as long as we respect the proportions of oil and the other ingredients.

Eggless mayonnaise is also known as lactonesa because it's made with milk, just as garlic mayonnaise is known as ajola. Since this mayonnaise recipe doesn't contain egg and contains garlic, we could call it ajolactonesa! How about that?

Whatever you want to call it, it's always good to know how to make homemade mayonnaise, and here we're going to learn how. Paulina always makes sauce recipes, and the sauce of sauces couldn't be missing. Along with this aioli sauce that takes 3 minutes to make, I'd say this eggless mayonnaise has become one of my favorite sauces!

You'll see how rich it is,

Greetings,

Nicola Garupa
producer

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Ingredients

for a meal

• 1/2 glass of milk
• 1 cdta. salt
• Garlic
• 1 glass of neutral oil
• Olive oil
• Lemon juice
• 1 tsp. mustard

Eggless Mayonnaise Recipe

step by step and very easy!

You have to pay close attention because the result of this eggless mayonnaise recipe will depend on the method you use . First of all, you should know that with this method, you can only use the tall glass of a hand blender. This is very important; you can't use a blender or any other container to make this eggless mayonnaise.

1. Place half a glass of milk in the tall glass of the blender. Be careful, it's important that the milk is at room temperature, otherwise it could curdle.
2. Add a pinch of salt (just a little). We're also going to add a small piece of garlic: it should be very small (about the size of a corn kernel or two), so that's enough for our mayonnaise to absorb the flavor. If you don't want to add garlic, that's fine too.
3. Add the oil to the milk. In my case, I used a good sunflower oil, but you can use any oil you like. The olive oil I had was too strong, so I decided to use sunflower oil and add a splash of olive oil to give it flavor.
4. Here comes the most interesting part. I recommend watching the video to better understand how to make this eggless mayonnaise, but I'll try to explain it at this point anyway. Insert the hand blender's mixing stem into the blender until it touches the bottom. Once it's in place, turn it on without moving it at all, just let it blend. You'll see that the oil and milk will gradually thicken until the entire mixture takes on a mayonnaise color. At that point, you can start moving the hand blender to finish blending.
5. When the mixture has a mayonnaise-like consistency, add a splash of lemon juice, and I also added a small teaspoon of mustard. Then, blend again for two minutes.
6. It's ready! You'll see that this mayonnaise is thinner; I like it that way. If you want it to thicken even more, you can continue whisking and stirring the hand blender until it thickens, always being careful not to curdle the mayonnaise. My advice is to leave it a little thinner than you like and refrigerate it for 30 minutes; this will thicken it a little more. Enjoy!

Mayonnaise is one of my favorite sauces to accompany meats, but I'm not a big fan of the ones you can find in supermarkets. This way of preparing egg-free mayonnaise with the tall blender can also be used with egg ; it's very easy, and in just a few minutes, we have mayonnaise ready to serve. Of course, if you have half an hour, you can refrigerate it as I mentioned, but you could also eat it as soon as you're done preparing it. Go for it!