Here’s a well-kept secret: you can actually make a thick, creamy mayonnaise using milk!
- Prep: 20 min
- 1/3 cup (80 mL) cold Milk
- 2 tsp (10 mL) white balsamic vinegar
- 1 tsp (5 mL) Dijon mustard
- 4 drops Tabasco sauce
- 2/3 cup (160 mL) grape seed oil
- 2/3 cup (160 mL) finely chopped parsley
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Place the cold milk, vinegar, mustard and Tabasco in a bowl and mix with a blender on medium-high speed for 40 seconds, until light and frothy.
With the blender on medium-high, very slowly start to drizzle in the oil, until the mixture begins to thicken, about 3 minutes.
Continue adding the oil in a very thin stream until the mayonnaise is very thick and smooth and the blender cannot mix it anymore. Add the remaining oil, mixing with a whisk. Take your time and do not rush the process.
Add salt and more vinegar or mustard to taste.
Add the parsley and mix well.
Store in the refrigerator in an airtight container.
The mayonnaise should be served at room temperature and will keep up to 1 week in the refrigerator.
If using an immersion blender, make the mayonnaise in a tall, narrow container for best results.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||9 % / 1 mg|
|Vitamin B12:||1 %|
|Vitamin C:||5 %|
|Vitamin E:||25 %|