Summary

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

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Instructions

1. 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!
2. Fill into bowls and put on the table! Perfect for grilling, fondue or raclette or simply for dipping.
3. Tip:
4. 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!
5. 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.
6. 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.