Majorcan Aioli
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 ml milk 3.5% fat
- 200 ml sunflower oil
- 2 cloves garlic
- salt
Print Recipe
Pin Recipe Instructions
- This is a Mallorcan aioli recipe. It is important for this recipe that all products are at room temperature and that all steps are followed point by point, otherwise the Alioli will remain liquid!
- Put the sunflower oil in a tall container. Add the two cloves of garlic and a pinch of salt and mix well with the blender. Let the garlic oil rest for 5 minutes. Pour the milk into the garlic oil and let it rest for 5 minutes. The milk slowly settles on the floor.
- Place the hand blender on the bottom of the vessel and really accelerate. Attention, the hand blender must not be moved at the beginning! Little by little, a creamy, white mass rises from the bottom to the top. Only when there is still some oil on top of the mixture, mix it in with the hand blender.
- Note: Olive oil is suitable, but is usually not used due to its very intense taste.
- The aioli can be kept in a closed bowl in the refrigerator for 3 - 4 days.
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