Monday, May 3, 2010

Maionese de Leite

Ohhhhh...... Did you ever see a recipe, and knew you had to make it? Immediately? That's what I thought when I found David Leite's recipe for milk mayonnaise here:

I'm a sucker for homemade mayonnaise, so this sounded very intriguing. And the ingredients are milk - check - lemon juice - check - garlic - check - salt and pepper - check - and oil - check. I was in the kitchen faster than it took you to read this blog to here. You blend the milk with garlic and lemon juice, then add oil just like you do for mayonnaise. And the result is splendid! Much lighter than mayonnaise, almost airy.

Didn't have any green olives as for his green olive spread, but that was probably good since I've eaten enough for today, and I don't think I'd be able to withstand a bowl of that, especially knowing that I have bread dough in the fridge that could be turned into a fresh crusty bread in 2 hours...

I made two little dips, though, one with smoked paprika and red pepper flakes, much like my version of aioli, and one with chopped up capers and preserved lemon for a briny version, a bit like a remoulade. Ohhhh.....


  1. Those look wonderful, I'm thinking they'd make a great appetizer with bread and vegetables.

    What's your favorite thing to pair these with?

  2. Yes, fresh bread will be great with it, as an appetizer. It probably also makes a great sauce for meat, especially the hot one. The capers / preserved lemon sauce got better as the evening went on, the preserved lemon came through nicely. I'll use some of it as a dressing for a cole slaw today I think.