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TASTEria's Aioli without egg and with mustard

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Ingredients for 1 servings:

  • 3 garlic cloves
  • 100 ml milk
  • 200 ml oil, neutral (e.g. rapeseed)
  • 1 tsp mustard, medium hot
  • Salt

Instructions

Working time approx. 5 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 5 minutes

Peel the garlic and place it whole in a tall, narrow bowl. Add the milk first, then the oil. Place the immersion blender at the bottom of the bowl and blend on high until the white aioli emulsifies. Then slowly pull the immersion blender upwards and blend everything well. Add a generous pinch of salt and the mustard and blend everything well again. Let it sit in the fridge for about two hours, but it’s also delicious immediately after preparation. Serve with baguette or ciabatta and a good glass of red wine. It’s also excellent with Spanish tapas. Tip: To stretch the aioli a bit or make it lower in calories, you can add a little yogurt or sour cream to the mixture.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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