John Myers
Ingredients for 1 servings:
- 100 ml milk 3.5% fat
- 200 ml sunflower oil
- 2 cloves garlic
- Salt
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
This is a Mallorcan aioli recipe. It is important for this recipe that all ingredients are at room temperature and that all steps are followed precisely, otherwise the aioli will remain liquid! Put the sunflower oil in a tall container. Add the two garlic cloves and a pinch of salt and mix well with a hand blender. Let the garlic oil rest for 5 minutes. Pour the milk into the garlic oil and let everything rest for 5 minutes. The milk will slowly settle to the bottom. Place the hand blender on the bottom of the container and rev it up to full speed. Caution: Do not move the hand blender at first! Gradually, a creamy, white mass will rise from the bottom to the top. Only when some oil remains on top of the mixture should you add it to the hand blender. Note: Olive oil is suitable but is not usually used due to its very intense flavor. The aioli can be stored in a closed container in the refrigerator for 3-4 days.
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