in Spain

Aioli

updated

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Ingredients for 1 servings:

  • ½ liter of neutral oil (e.g. sunflower or rapeseed oil)
  • ¼ liter milk, fresh (not UHT milk)
  • 1 bulb(s) garlic
  • 2 tsp white pepper
  • 1 tsp salt
  • Paprika powder, sweet

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

the Mallorcan version without egg

There’s not much to do, except mix all the ingredients together with a hand blender in the bowl provided. The mixture will start to stiffen fairly quickly. Since garlic bulbs vary in size, you might want to start with half or three-quarters of a bulb and work your way up. Also, keep tasting to see if you’re missing any salt and pepper. The final flavor should be quite spicy and not too oily; then it’s just right. The aioli will keep in the fridge for 2-3 days. Baguette and mild olives are perfect for dipping or spreading. Tip: You should really use a neutral oil. Olive oil is of higher quality, but its flavor doesn’t go well with aioli.

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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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