Mayonnaise contains raw egg so you have to be really careful to avoid food poisoning. Making the mayonnaise with milk instead of eggs is a good trick if you are using it for a picnic on a sunny day or if you want it to keep for two or three days.
- 200 cl of sunflower oil
- 100 cl of milk
- a pinch of salt
- a teaspoon of vinegar
- a hand held blender
Put the sunflower oil and the milk into a tall beaker. Put the handheld blender into the beaker and switch it on. Keep it running for a minute or so without moving it at all. Do not get worried if it looks like if the sauce has split. After about a minute start moving the bender up very slowly. You will see how the thick sauce starts coming up. Once all the oil and milk has mixed up add the salt and vinegar and mix it all.
You can try variations of this sauce with the children: add some mustard (though my children prefer the mayo without mustard). Or add half a clove of garlic and bled it all together so that you get 'ali-oli' sauce (which goes well with fish or rice). Or add a tablespoon of tomato sauce, a few drops of tabasco and two tablespoons of orange juice and it becomes a cocktail sauce (to be eaten with cucumber sticks or prawns). Or add very thinly chopped pickles and capers and becomes a tartare sauce (with fish) Naturally you can also do this with proper egg mayonnaise (see our recipe)