White aioli

Ingredients for 4 servings:

• 2 garlic cloves (to taste)
• 100 ml milk (room temperature)
• ½ tsp salt
• 200 ml oil, e.g. olive oil or sunflower oil
• possibly pepper, lemon juice, mustard, or vinegar

Instructions

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

Homemade, without artificial additives

Aioli is traditionally made with olive oil. However, since it can become a bit bitter with just olive oil, you can also use other oils or mix them together. First, peel and chop the garlic cloves. The garlic doesn’t need to be too finely chopped, as the blender will do that later. The amount of garlic can be adjusted to taste. Place the milk, garlic, and salt in a tall container. Blend everything with a blender until the garlic is chopped and the milk has become slightly foamy. Then add a few drops of oil and continue blending vigorously. Gradually add tiny amounts of oil. Continue blending the whole time, even if you think you’ve done something wrong because the mixture doesn’t want to thicken! Just when you’ve almost given up hope, the mixture finally thickens a bit. Add a little more oil and continue blending until the mixture has the consistency of mayonnaise. Spreadable, but soft. Now pour the whole thing into a bowl and refrigerate it. Aioli goes well with tomatoes, vegetable sticks, on bread, for grilling, or whatever else you like. If you like, you can also season the aioli with pepper, lemon juice, vinegar, or mustard.