All content copyright Katrina Hall 2008 through 2018

Wednesday, April 21, 2010

olive oil and garlic "mayonnaise" and a revelation

First, I'll tell you about my revelation. I was dithering around wondering what to make for a brunch, and suddenly remembered several blog posts that, taken together, composed a perfect meal for the day. I thought bread, and remembered Nick's focaccia, I thought dessert, and knew the coconut chocolate pudding was perfect - and once again, I made the California chicken salad, since the day was sunny and warm. Isn't it amazing how helpful a food blog can be? You might have noticed I've tried to be a little more organized re: recipes. I'd love feedback if it's helpful ( or not).
Speaking of blogs, I saved a post from food52 several months ago because it sounded so intriguing - they called it "milk mayonnaise", via Portugal and Brazil. Since there is very little milk, but quite a bit more canola and olive oil, I changed the name. It's a wonderful condiment that can be spread for sandwiches, or used as a dip for appetizers. As a sauce for steak and asparagus, half a spoonful in a veggie omelet - well, you get the picture. And the best part is you make it in a 2 cup glass measuring cup using only an immersion blender. And did I mention there's no eggs at all in it? Is that win-win or what?
You will need:
1/3 cup very cold whole milk
1 t. fresh lemon juice
1 large garlic clove, pressed
white or black pepper and a little kosher salt
1/2 cup canola oil
1/4 cup plain olive oil ( NOT extra virgin - it makes it bitter)
Measure the olive and canola oil into a small bowl.
Place the milk, lemon juice, garlic, and pepper in a 2 cup glass measuring cup.
Using the handheld blender, blend on high until frothy. With the blender going full speed, spoon the oil, teaspoon by teaspoon, into the milk mixture. Continue until the mixture emulsifies into a thick , soft mayonnaise-looking mixture. All three times I made this , it firmed up at the very end of the recipe.
I also tried adding chopped fresh herbs in the beginning, and while it tasted good, and was a cheerful pale green color, it was somewhat thinner. I used it on cold chicken and arugula salad and it was terrific, though.
If you notice a little separation, just twirl a spoon into the "mayonnaise" and stir.
Keep chilled in fridge for up to a week.
Voila! the perfect condiment, just in time for summer!
What I'm reading:
The Places that Scare You by the Buddhist nun, Pema Chodron
You might also check out the zesty citrus marinade for grilled chicken!


Pam said...

I made some garlic mayo last year that I used on everything. This sounds even better.

katrina said...

Garlic mayo sounds lovely, Pam. This is very light - lighter than mayo or butter, and very silky ( as one licks it off the serving spoon:) I keep thinking of more ways to use it....

Lindsey Frances said...


katrina said...

Thanks, Lindsey!