Aioli Variant

Summary

Prep Time	10 mins
Total Time	3 hrs 10 mins
Course	Sauce
Cuisine	European
Servings (Default: 1)

Ingredients

250 ml salad cream (Miracel Whip) with yogurt (1 small glass)
2 egg (s), hard-boiled
1 pinch (s) salt
1 tablespoon olive oil
1 teaspoon lemon juice, freshly squeezed
3 clove (s) garlic

Instructions

Put the cream of lettuce in a medium-sized bowl, along with the peeled and cut eggs and the pressed garlic (always remove the shoot, i.e. the innermost part of the toe) and the salt. Then process everything well with the hand blender until a very light yellow cream is obtained.
Only then stir in the olive oil and finally the lemon juice.
The aioli has to rest in the refrigerator for 3 - 6 hours before it tastes perfect.
I brought this variant from a gourmet restaurant in Barcelona, where I noticed the light aioli. Since then, it has spread quickly among our friends.

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