Evaporated milk lactonese

When we are on vacation we do not always have the same ingredients that we have at home, so it is good to have resources. With our Thermomix, we can make an evaporated milk lactonese for any summer dish.

Another good thing about this recipe is that it can come in handy to empty the pantry or refrigerator without having to throw anything away. If you have a brick evaporated milk open give it out right now.

This, like the traditional lactonese, does not carry egg with which we avoid unnecessary risks. The sauce has a somewhat more liquid texture than mayonnaise but with enough body to top it off salads, Fill stuffed eggs or accompany steamed fish.

If you want to give a touch of color and that it does not remain so white you can add a pinch of turmeric at the beginning of the recipe. Its intense color will give the evaporated milk lactonesa a look like traditional mayonnaise.

Evaporated milk lactonese

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Enjoy the flavor of your summer recipes with this evaporated milk lactonese.

• Mayra Fernandez Joglar

• Recipe type: sauces
• Calories: 130
• Rations: 170 g

• Cooking time: 5M
• Total time: 5M

Ingredients

• 75 g of evaporated milk at room temperature
• 75 g olive oil
• 75 g of sunflower oil
• A few drops of vinegar
• Sal Island

Preparation

1. On the lid of the Thermomix we place a container. We press the balance button and weigh the olive oil and sunflower oil together. We booked.

2. We put the evaporated milk and a pinch of salt in the glass. We program 15 seconds, speed 2.

3. With the beaker on, we program speed 4 1/2 without time and pour the oil little by little on the lid. With the vibration of the machine, the oil will fall in a thread inside the glass and will emulsify the sauce. We also add a few drops of vinegar and we will stop the machine when the lactonese is thick.

More information - Lactonesa (mayonnaise without egg) / Russian salad / 9 stuffed egg recipes/

Adapt this recipe to your Thermomix model