Quick aioli without egg

Ingredients for 1 servings:

• 100 ml milk, room temperature
• 250 ml oil, e.g. sunflower oil, rapeseed oil, olive oil
• 1 tbsp mustard
• ½ tsp salt
• 4 cloves garlic (2 – 12 cloves – to taste)

Instructions

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

super fast, super tasty

If you want it to be quick and easy: Put all the ingredients in a tall mixing bowl. Use the hand blender to mix from the bottom and then slowly pull upwards. Done! Pour into small bowls and serve! Perfect for grilling, fondue or raclette or simply for dipping. Tip: I usually use a neutral oil like sunflower or rapeseed oil or add no more than one-third of the olive oil. Olive oil has a very strong flavor of its own! Because there is no egg in the aioli, it keeps longer and can be kept in the fridge for another week or two. Unfortunately, that is rarely the case here. The aioli can also be made without mustard. However, this acts as an additional emulsifier with the milk. The garlic aioli remains very soft without mustard.