Aioli à la Pitufo, delicious and egg-free

Ingredients for 4 servings:

• 2 cup(s) oil, e.g. sunflower oil, never olive oil
• 1 cup milk, with 1.5% or 3.5% fat content
• 2 garlic cloves
• 1 tsp, levelled sugar, or sweetener to taste
• 1 pinch of salt

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

simple, fast and irresistible

Peel the garlic cloves (tip: cut off both ends and flatten the clove slightly with a knife; then the peel almost comes off by itself!). For normal-sized cups, I use 2 cloves, for larger cups 3 cloves, you can of course use more if you like, just experiment. Put the cloves in a tall mixing bowl with the milk and oil and mix with a hand blender/immersion blender until creamy. You get the ideal consistency by moving the blender up and down slightly. Then add the level teaspoon of sugar and mix with a spoon (you can also use liquid sweetener, of course) and season with salt. Important: Only stir the sugar into the mixed cream; do not add it before mixing! Ideal with baguette as a starter, but also as a dip for potatoes or grilled food. Tip: As a variation, you can also lengthen the aioli with about 100g of herb cream cheese. You can also omit the sugar. But I think it gives the aioli that special touch.