The basics for this recipe come from David Leite. The key thing when making milk mayonnaise is to add the oil to the milk very very slowly. I've had the best results making this mayonnaise in a 2 cup measuring cup using an immersion hand blender. My small food processor (food chopper) worked as well but I felt like I had less control over the process. Serve with slices of baguette or drizzle over cooked salmon.