How to make homemade mayonnaise with milk without eggs

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Mayonnaise has become a favorite sauce for many. But the composition of the store-bought product is unpleasantly impressive, so you should try to cook it once so you don't buy it again. There are many options, but this one with milk is incredibly tender, light and tasty.

Details

To make mayonnaise, take:
150 ml of warm milk
250 ml of vegetable oil
1.5 tsp. mustard (grains or paste)
3 tbsp. lemon juice
1 tsp. salt
1 tsp. sugar
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In a bowl for whipping, we recommend choosing a tall jar or plastic bowl, pour warm milk and oil at room temperature. Lower the blender knife to the bottom of the bowl and start whipping, smoothly lifting the blender up and down.

Then add mustard, salt, sugar, lemon juice to the whipped milk and oil and whisk thoroughly again. The mass will become white, quite thick.

Mayonnaise should be stored in the refrigerator, in a tightly closed container, preferably for no more than 5 days.

The thickness of mayonnaise can be adjusted by the amount of oil. Accordingly, if you add more, the mayonnaise will be thicker, like Provencal.