Summary

Ingredients

• 200 ml oil, e.g. rapeseed, sunflower or olive
• 2 cloves garlic, more to taste
• 100 ml milk, room temperature
• 1 teaspoon mustard
• 1 pinch (s) salt
• 5 parsley leaves, for garnish
• 1 pinch (s) pepper, for garnish

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Instructions

1. Peel and quarter the garlic. Put all ingredients in a tall, narrow container, preferably the mug from the hand blender. Puree with a hand blender for 1 minute. Aioli sets very quickly.
2. Then place in small bowls and garnish with parsley and pepper and serve in the fridge or directly.