Alioli – Aioli – Without Egg and Without Milk
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 6 large clove (s) garlic, possibly more
- 100 ml oil (olive oil and sunflower oil)
- some sea salt, coarse
- possibly lemon juice
Print Recipe
Pin Recipe Instructions
- First grind the garlic cloves with the sea salt in a mortar (not made of wood) and then add olive oil and sunflower oil drop by drop. Stir constantly. Possibly season with a little lemon juice.
- This is certainly the most complex and labor-intensive variant of an A (l) ioli, but also the tastiest. Do not worry, if it is done correctly (diligently), this side dish is also similar in consistency to mayonnaise, so it does not become liquid.
- Even if the result is shiny on the surface, it does not mean that it has separated, but is correct in this case because only oil and garlic are used.
- As a dip with fish or paella, as a tapa with just a little baguette,
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