False Aioli Without Egg

by Editorial Staff

Summary

Prep Time	10 mins
Total Time	10 mins
Course	Sauce
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Put the milk with the coarsely chopped garlic cloves, salt and sugar in a tall container. Chop everything up with the hand blender. Then slowly add the oil in a thin stream and keep mixing, very important! Finally, also slowly, add the lemon juice (concentrate also works). Depending on the amount, the liquid becomes thick and creamy. Do not use too much juice, it tastes too strong.
Put in a cool place and use as a dip with raw vegetables or jacket potatoes. Also delicious as a base for pasta or potato salads, but with less garlic.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.