Mayonnaise is basically an oil-in-water emulsion that is stabilized by egg yolks, which contain lecithin (a natural emulsifier.) In this recipe, the egg is omitted and replaced by whole milk. I don't know the science here, but perhaps the lecithin in milk acts in a similar way to the lecithin in the egg yolk.
The recipe is simple but requires a blender (see note below.) A mixture of whole milk, fresh garlic, lemon juice and freshly ground pepper is whirled for a few seconds until it becomes frothy. Then the oil, in this case vegetable oil or a mix of veg and olive oil, is slowly dribbled in, just like regular mayonnaise, until the mixture become silky and thick.The resulting sauce is indeed amazing. The texture is smooth and billowy, a light, cloud-like poof that mounded on my spoon. It's not as thick and sticky as mayo, but it does work in binding ingredients together for tuna or chicken salad, although I would be cautious about adding anything too wet or water producing.
The taste will be very dependent on the kind of oil you use and the quality of your garlic. You may want to steer away from the hot, bitterish olive oils in favor of the mellower, grassy ones. And be sure your garlic is fresh. I used a very small clove and to my palate, it was almost too much.
Note: I strongly advise using a blender for this recipe. I used my trusty immersion blender and suspect that I wouldn't have succeeded without it.
The Recipe: Maionese de Leite from Food52
The Result: Highly Recommended!
(Images: Dana Velden)