Summary

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

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Instructions

1. 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.
2. Only then stir in the olive oil and finally the lemon juice.
3. The aioli has to rest in the refrigerator for 3 - 6 hours before it tastes perfect.
4. 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.