Carrot Lactonnaise

Ingredients

• 200 ml skim milk (cold)
• 400 ml neutral oil (such as sunflower or corn)
• 1 carrot (boiled and cut into small cubes)
• 0.5 lemon (the juice)
• 1 clavo garlic (one clove)
• sea salt (a pinch)

Steps

1. 1

   Place the 200 ml of skim milk in the beaker of a hand blender (immersion blender).

2. 2

   Start blending while keeping the device upright at the bottom of the beaker.

3. 3

   Add the 400 ml of neutral oil in a constant thin stream while continuing to blend to emulsify the mixture.

4. 4

   Once the mixture begins to thicken, add the juice of half a lemon, a pinch of sea salt, and the garlic clove.

5. 5

   Incorporate the previously boiled carrot, cut into small pieces.

6. 6

   Blend everything again until a creamy and homogeneous consistency is obtained.

Notes

If the consistency is too liquid, it may be due to the temperature of the ingredients or the speed at which the oil was added. It is recommended to use cold milk. It lasts approximately 2-3 days in the refrigerator since it does not contain eggs.

Nutrition per serving

• side dish
• vegetarian
• egg-free
• mayonnaise
• carrot
• healthy
• dressing