Milk Mayonnaise -- new to me

[grasswire]

Ever heard of making mayonnaise from milk?

This is from my local newspaper food section, which has a busy test kitchen and a new cookbook in print. They got the idea from NPR's "The Splendid Table". David Leite of that show discovered the emulsion while researching recipes for his book "The New Portuguese Table." His basic recipe calls for briefly whipping together milk, lemon juice, garlic and white pepper and then slowly streaming in vegetable oil or olive oil.

"As if by magic, the milk turns into a white pillowy mixture with an intriguingly rich yet light taste. Brilliant as a last minute dressing or party dip, and the mayonnaise keeps about a week refrigerated."

Leite's blog: leitesculinaria.com. Apparently he has a green olive dip with the milk mayonnaise as a base -- recipe on the blog.

[cbayer]

1. Sounds good, but not sure I would call it mayo.

Let us know if you try it out.

I made cheese after hearing someone on Splendid Table and it came out great (on the second try).

[Warpy]

2. I did a similar thing with buttermilk

left over from pancakes, biscuits or soda bread. It's quite good but it's not mayo. It's more a thick, creamy, slightly tart garlic dressing.

[eppur_se_muova]

3. Well, lemon juice, oil and an emulsifier make mayo ...

so it's basically mayo plus buttermilk.

[grasswire]

5. but it is egg-less

And that makes a difference for many people.

[Major Nikon]

9. It's kind of interesting that it works

Both mayonnaise and hollandaise use egg yolks as an emulsifier. Apparently this recipe uses the milk's lipids and proteins as an emulsifier to keep the mixture stable.

[Catherina]

4. I can't wait to try this. It sounds and looks wonderful!

Mayo variations, please? Clockwise from top right: cilantro-ginger, curry, anchovy, sun-dried tomato.

Milk Mayonnaise Recipe

Ingredients

1/3 cup very cold milk
3/4 teaspoon fresh lemon juice
1 small garlic clove, peeled
1/8 teaspoon freshly ground white pepper
About 3/4 cup vegetable oil, or 1/2 cup vegetable oil plus 1/4 cup olive oil
Kosher salt

Directions

1. Combine the milk, lemon juice, garlic, and pepper in a 2-cup glass measuring cup. Using a handheld blender (or a blender), buzz on high for 30 seconds until frothy. With the motor running on high, slowly pour in the oil a few drops at a time, and gradually increase this to a fine thread, moving the blender up and down, until the mixture thickens lusciously and resembles a soft mayonnaise. You may need more or less oil. Season with salt to taste. The mayonnaise will last up to 1 week in the fridge.

Variations

Cilantro and Ginger Mayonnaise | Maionese de Leite com Coentros e Gengibre
Add 1 loosely packed cup of well-dried fresh cilantro leaves and tendril-soft stems and a 1 1/2-inch peeled and grated thumb of fresh ginger to the cup along with the milk, 1 3/4 teaspoons of lemon juice, and the pepper. Omit the garlic. Whir in the oil as directed above. Stir in 1 scallion cut into thin slices on the diagonal.

Anchovy Mayonnaise | Maionese de Leite com Anchovas
Add 6 anchovy fillets (generous 1 tablespoon) packed in oil to the cup along with the milk, lemon juice, garlic, and pepper. Whir in the oil as directed above. Omit the salt.

Curry Mayonnaise | Maionese de Leite com Caril
Add 2 teaspoons of your favorite curry powder to the cup along with the milk, lemon juice, garlic, and pepper. Whir in the oil as directed above. Before using, let this sit for an hour or so in the fridge to bloom.

Tomato Mayonnaise | Maionese de Leite com Tomate
Add 1 1/2 tablespoons of double-concentrate tomato paste to the cup along with the milk, garlic, and pepper. Omit the lemon juice. Whir in the oil as directed above. Stir in 1 tablespoon minced oil-packed sun-dried tomatoes.

http://leitesculinaria.com/32983/writings-milk-mayonnaise.html

[HopeHoops]

6. I don't know. Mayo is one of my guilty pleasures (never liked Miracle Whip).

On the other hand, my cholesterol levels have always been fine. I can knock down two eggs a day and not see any elevation in levels. It's a hard thing to give up. We get farm-raised eggs from one of my wife's co-workers and they're awesome. The recipe sounds interesting, but I think I'll stick with the artery-clogging stuff for now.

[grasswire]

7. oh me, too

I think of this as something different, not a sub for dear old Best Foods. Maybe something to make into a dip. But there are some peeps here who are egg-averse.

[HopeHoops]

8. Yeah, I'm a vegetarian. I can relate both to vegan and medical reasons. I'm still a mayo hound.

What I REALLY like is mayo with hot horseradish mustard on a, well, whatever sandwich.

[Major Nikon]

10. The effect of diet on LDL is mostly overstated

Diet does have an effect on LDL, but not to the extent many would have you believe. If you have high LDL, you need to watch your diet because every reduction in LDL is important. However, if you don't have high LDL, there's not much reason to be concerned about high cholesterol foods like eggs. Things like genetics and body chemistry have a far greater effect. I often eat the crap out of high cholesterol foods and my LDL is so low it's almost scary. There's a similar relationship between salt and high blood pressure.