Eggless Mayonnaise

This is a very old recipe for a Spanish/Portuguese condiment recently highlighted by David Leite, the founder of Leite's Culinaria, in his book, "The New Portuguese Table." David learned the recipe from Ilda Vinagre, a chef in Portugal (who, in turn, had learned it from a cook in Brazil). It is silkier and lighter than regular mayonnaise, tasting a bit like olive-oil-whipped cream. Great for those who cannot eat eggs and miss the mayo in their sandwiches!

• Ready In: 2 mins
• Serves: 16
• Yields: 1 cup

Ingredients

• 1⁄3 cup  whole milk, VERY cold
• 3⁄4 teaspoon fresh lemon juice
• 1  garlic clove, peeled (small)
• 1⁄8 teaspoon fresh ground white pepper
• 1⁄2 cup  vegetable oil
• 1⁄4 cup olive oil
•  kosher salt

Directions

1. Combine cold milk, lemon juice, garlic, and pepper in your blender. Blend on high for 30 seconds.
2. Combine oils. While blending on high speed, slowly pour in the oil a few drops at a time, and gradually increase this to a fine thread until the mixture thickens and resembles a soft mayonnaise. You may need more or less oil.
3. Season with salt to taste. The mayonnaise will last up to 1 week in the fridge. Servings: approximately 16 tablespoons.