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Milk "mayonnaise" from The New Portuguese Table: Exciting Flavors from Europe's Western Coast by David Leite and Nuno Correia

  • white peppercorns
  • milk

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Notes about this recipe

  • Zosia on March 31, 2016

    An egg-free milk and oil emulsion, it's not quite as flavourful as a basic mayonnaise and is a little looser as well, but it is a great canvas for whatever flavours you would like to add. I used an immersion blender and actually started to despair that the thin, frothy mixture would ever thicken but it finally did with the addition of the last few tablespoons of oil. The recipe can be found here: http://www.eatyourbooks.com/library/recipes/1347389/milk-mayonnaise

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