Blitz Aioli Without Egg
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Total Time | 5 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 ml milk, room temperature
- 250 ml oil, e.g. .B. Sunflower oil, rapeseed oil, olive oil
- 1 tablespoon mustard
- 0.5 teaspoon ½ salt
- 4 cloves garlic or (2 - 12 - according to taste
Print Recipe
Pin Recipe Instructions
- If you want it to be quick and easy: Put all the ingredients in a tall mixing vessel. Start mixing with the hand blender at the very bottom and slowly pull up. Finished!
- Fill into bowls and put on the table! Perfect for grilling, fondue or raclette or simply for dipping.
- Tip:
- I usually use a neutral oil such as sunflower or rapeseed oil or add a third of olive oil at most. Olive oil has a very strong taste of its own!
- Since there is no egg in the aioli, it has a longer shelf life and can be kept in the refrigerator for another week or two. Unfortunately, this is rarely the case with us.
- The aioli can also be prepared without mustard. However, this acts as an additional emulsifier with the milk. The garlic aioli stays very soft without mustard.
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