If you like homemade mayonnaise, but you’re resistant to salmonella and other pathogens related to raw egg consumption (or you have an allergy to this food), lactonese can become a key element in your recipe book. While it may seem that this emulsion will be more liquid than the egg version, we can actually make it much more compact by increasing the amount of oil. The final preparation time may vary a little depending on the temperature of the milk: if it’s cold from the fridge, wait a couple of minutes more before starting to add the oil so that the friction hardens it.
- 100 g unsweetened whole milk (half milk or soya drink at room temperature)
- 200 g sunflower or mild olive oil
- Salt to taste
- Lemon juice or vinegar to taste
Step by step preparation
- Put the whisk accessory in the Chefbot’s glass. Add the milk with a pinch of salt, program 4 minutes at speed 2 and close the glass.
- After 2 minutes, when the milk has foamed, add the oil by threading it through the steam outlet cap (open) for the remaining 2 minutes. If the oil runs out before the programme time, let it finish.
- Open the Chefbot glass and check the emulsion. If it is still not properly mounted, program 30-second cycles at speed 2. When it is ready, taste, adjust the salt and add lemon or vinegar to taste and program 15 seconds at speed 2 to integrate it. Serve immediately or refrigerate for up to three days in the coldest part of the refrigerator.