INGREDIENTS
- 1/3 cup very cold milk
- 3/4 teaspoon fresh lemon juice
- 1 small garlic clove, peeled
- 1/8 teaspoon freshly ground white pepper
- About 3/4 cup vegetable oil, or 1/2 cup vegetable oil plus 1/4 cup olive oil
- Kosher salt
DIRECTIONS
- 1. Combine the milk, lemon juice, garlic, and pepper in a 2-cup glass measuring cup. Using a handheld blender (or a blender), buzz on high for 30 seconds until frothy.
- 2. With the motor running on high, slowly pour in the oil a few drops at a time, and gradually increase this to a fine thread, moving the blender up and down, until the mixture thickens lusciously and resembles a soft mayonnaise. You may need more or less oil. Season with salt to taste. The mayonnaise will last up to 1 week in the fridge.
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