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Aioli without egg – quick version

updated

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Ingredients for 4 servings:

  • 70 g milk
  • 1 tsp mustard
  • 1 pinch of salt
  • 6 garlic cloves
  • 200 g sunflower oil or rapeseed oil
  • 1 dashes lemon juice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 2 minutes; Total time approx. 17 minutes

Peel and chop the garlic. Gently heat the garlic cloves with a little oil. Then let it cool before adding it to the mayonnaise. Briefly blend the milk with mustard and a little salt using a hand blender. Then, while blending continuously, gradually add the oil in a small stream. Add a little cold water if the mayonnaise becomes too thick. Finally, blend the garlic with the oil. Season the aioli with a squeeze of lemon juice.

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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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