John Myers
Milk-based Aioli
The perfect milk-based aioli recipe with a picture and simple step-by-step instructions.
- 300 ml Oil, rapeseed oil or sunflower oil, you can also mix,
- But only 1/3 olive oil, please, because it becomes slightly bitter
- 150 ml Lukewarm whole milk with 3.5% fat
- 4 Pinches Aioli spice, but it doesn’t have to be
- 3 Pinches Flor de Sal lime
- 2 thickness Garlic cloves
- Put the milk with the spices and garlic in a tall container, then stir with the magic wand until frothy. Gradually pour in the oil, preferably drop by drop. It can also be a fine jet. This takes about 15 minutes until the liquid becomes creamy. Don’t give up on beating, after a few more minutes the consistency will become thicker.
- I always make these aioli without an egg. I got this recipe from a Spanish landlord. You can vary with the spices. Parsley also goes very well with it, or a little mustard.
- Also tastes very good with fresh white bread and jacket potatoes. Also an ideal side dish for summer barbecues.
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