Depending on how much aioli you want, you can use a small or a large cup to measure it. It is important that the oil must not be cold.
Put milk, oil and salt in a mug. Peel and add the garlic cloves. Now mix with a hand blender on a low setting at the bottom of the container for about a minute without moving the blender. If you have the feeling that the mass is solid, pull the mixer up very slowly. Now mix vigorously at a higher level. Season to taste, if necessary add more garlic or salt. Add the parsley. Do not mix, otherwise you will get a green porridge, just stir in with a spoon. If you don`t like parsley, you can leave it out.
It is best to let the aioli steep in the fridge a little longer.
I got this version without an egg from my home country Spain, where it is often very warm and the risk of salmonella is very high.
Tastes good with potatoes, french fries, grilled meat and vegetables.
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