Lactonesa — Homemade Eggless Mayonnaise Recipe

Versión en Español

Lactonesa, or eggless mayonnaise, is a creamy emulsion of whole milk and olive oil made with an immersion blender and seasoned with salt and, if you like, apple cider vinegar, lemon juice, or Dijon mustard. It takes 10 minutes to prepare, needs no cooking, and serves 6.

It is ideal for people with egg allergies and avoids the risks associated with raw eggs, especially in summer.

How to Make Eggless Mayonnaise?

Lactonesa is based on milk, with or without lactose, and olive oil. The milk proteins act as the emulsifier. With the blender at the bottom of a tall cup, the oil is poured in a thin stream until the mixture thickens, then it is seasoned to taste.

Nutritional Information

Each serving of lactonesa contains approximately 270 kcal, 1 g of protein, 28 g of fat, 0 mg of cholesterol, 1 g of carbohydrates, 1 g of sugars, 0 g of fiber, and 220 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

Homemade Lactonesa Recipe

Preparation: 10 minutes
Servings: 6

Ingredients

• 100 ml of whole milk, at room temperature
• 200 ml of olive oil
• 1 teaspoon of salt
• Lemon juice (optional)
• Apple cider vinegar (optional)
• Dijon mustard (optional)

Instructions

1. Pour the room temperature milk into an immersion blender cup, place the blender at the bottom, and blend on low speed without moving it for about 20 seconds, until it starts to gain volume.

2. Add the olive oil little by little in a thin, steady stream, blending in the same position until the mixture begins to emulsify and thicken. Then move the blender gently up and down until you reach the texture you want.

3. Add the salt and, if you like, a splash of vinegar, lemon juice to taste, or ½ teaspoon of mustard, and blend until combined. Adjust the texture with a little more milk or oil if needed.

4. Store refrigerated in an airtight container. Use it just as you would traditional mayonnaise, with bread, salads, or anything you like.

Additional Tips

Pour the oil slowly

The key is adding the oil in a fine stream and stopping as soon as the right consistency is reached.

Use the right tool

An immersion blender in a tall, narrow cup is the most reliable. A small, narrow blender jar can work, but stand mixers and food processors do not emulsify it well.

Flavor it

Blend in one or two garlic cloves for garlic lactonesa, or fresh herbs such as cilantro or basil.

Frequently Asked Questions (FAQs)

1. What is lactonesa?

It is an eggless mayonnaise made with milk, with or without lactose, and oil. It works because milk proteins such as casein act as an emulsifier that holds the oil.

2. Can I make lactonesa in a blender?

Yes, if it is a blender with a small, tall, narrow jar. An immersion blender is the safest choice. Stand mixers and food processors do not emulsify it well.

3. What if it is too thin or too thick?

If it is too thick, add a little more milk. If it is too thin, blend in more oil in a fine stream.

4. How long does lactonesa keep?

Stored in an airtight container in the fridge, it keeps from 3 days up to a week. Since it has no egg, there is no salmonella risk from raw egg.

What Is Lactonesa?

Lactonesa is a popular Chilean and Spanish alternative to mayonnaise, named after leche, milk. It has a lighter, slightly milky flavor and is used exactly like regular mayonnaise in sandwiches, salads, and with fries.

Garlic Lactonesa

To make a flavored version, add one or two garlic cloves when blending. Herbs, a pinch of merkén, or a spoonful of avocado also make delicious variations.

Did You Know?

Milk is itself an emulsion of fat in water, and its proteins, mainly casein, can wrap around added oil droplets, which is why milk can replace egg yolk in this mayonnaise.

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• Chilean Homemade Mayonnaise Recipe
• Chilean Celery Mayonnaise Recipe
• Chilean Russian Salad Recipe
• Chilean Potato Salad Recipe