Milk – Mayonnaise
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 50 ml milk (long-life milk 1.5% fat), room temperature
- 100 ml oil, neutral, room temperature
- 0.5 teaspoon ½ mustard
- 0.5 teaspoon ½ horseradish (cream horseradish)
- salt
- 1 squirt lemon juice
Print Recipe
Pin Recipe Instructions
- Pour 50 ml milk at room temperature into the tall, narrow mug of the hand blender, add the mustard. Beat with the hand blender until frothy. Slowly run in the oil drop by drop or in a thin stream and work in with the hand blender until the mayonnaise is thick (approx. 5 minutes).
- If the mayonnaise is thick, you may not need to add all of the oil as the mayonnaise will be ready.
- Season lightly with salt, a little horseradish and lemon juice. Keeps in the glass for about 1 week.
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