Follow these steps for perfect results
milk
very cold
lemon juice
fresh
garlic
peeled
white pepper
freshly ground
vegetable oil
olive oil
kosher salt
Combine cold milk, lemon juice, garlic, and white pepper in a measuring cup.
Blend on high speed for 30 seconds until frothy.
With the blender running, slowly drizzle in the vegetable oil (or oil blend) a few drops at a time.
Gradually increase the oil flow to a fine stream.
Move the blender up and down to ensure even emulsification.
Continue adding oil until the mixture thickens and resembles mayonnaise.
Season with salt to taste.
Store in the fridge for up to 1 week.
Expert advice for the best results
Ensure milk is very cold for best emulsification.
Add the oil very slowly to prevent the mixture from breaking.
Adjust the amount of garlic to your taste.
Everything you need to know before you start
5 minutes
Can be made a day ahead
Serve in a small bowl or ramekin.
Serve with fish or seafood.
Use as a topping for grilled vegetables.
Use in potato salad.
A light, refreshing Portuguese wine.
A crisp, clean lager pairs well with the richness of the mayonnaise.
Discover the story behind this recipe
Mayonnaise is a popular condiment in Portuguese cuisine.
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