For this recipe, all you need is:
4 garlic cloves
1/4 cup of milk (I used half skimmed but you can use full fat or pasteurized milk)
1 tsp salt
2 tbsp white vinegar
1 cup of vegetable oil, can be canola, corn, or any other neutral oil
Mix the garlic with the milk and salt until it becomes homogenous.
Add the vinegar.
Pour the oil slowly and consistently while blending the mix.
Stop the blender when the consistency is mayo-like. You will notice the oil staying on the surface before being combined.
You want to avoid over mixing or for too long: the consistency of the dip will be lost and you will end up with some soupy liquid 😜
Bon appétit!
You can use this mayo to marinate chicken, as I did with the chicken breasts cut in cubes before grilling them. And if you are a vegetarian like me, consume it as a side dip with grilled, or steamed potatoes and vegetables. Enjoy!
Let me know how it worked with you and feel free to send pics/videos!
The dip
Marinated chicken breast awaiting to be grilled
