Homemade egg-free mayonnaise
Homemade mayonnaise with milk without raw eggs. An immersion blender quickly turns butter and milk into a thick emulsion.
How to make it
Prepared 0 of 4 steps
Prepare
Take pasteurized milk and butter at the same temperature. Pour into a tall narrow glass.
Start whisking
Lower the immersion blender to the bottom and blend without lifting until a thick emulsion appears.
Add the dressing
Add mustard, salt and a little lemon juice. Continue blending while gradually raising the blender.
Put away for storage
Transfer to a clean, covered container and refrigerate. Cook in small batches.
Little hint
Use a narrow glass and an immersion blender. In the first stage, keep the nozzle at the bottom until the emulsion appears.
Frequently asked questions
Why didn't the mayonnaise thicken?
Use a narrow glass and an immersion blender. In the first stage, keep the nozzle at the bottom until the emulsion appears.
How long does it take to prepare?
The recipe takes about 10 minutes to prepare and 0 minutes to cook. The exact time depends on the size of the products and equipment.
