White Aioli
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 clove (s) garlic (to taste)
- 100 ml milk (room temperature)
- 0.5 teaspoon ½ salt
- 200 ml oil, e.g. olive oil or sunflower oil
- possibly pepper, lemon juice, mustard, or vinegar
Print Recipe
Pin Recipe Instructions
- Aioli is traditionally made from olive oil. Since it can only get a bit tart with olive oil, you can also use other oils or mix them together.
- First, the cloves of garlic are peeled and chopped. The garlic doesn`t have to be too small, because the hand blender will do this later. The amount of garlic can be varied according to taste.
- Milk, garlic and salt are placed in a tall vessel. Now the whole thing is beaten with the hand blender until the garlic is crushed and the milk is a bit frothy. Then first add a few drops of oil and continue mixing vigorously. Little by little, tiny amounts of oil are poured in over and over again. Mixing continues the whole time, even if you think you`ve done something wrong in the meantime, because the crowd doesn`t want to get any bigger! When you have almost given up hope, the mass finally becomes a little thicker. You add a little more oil and keep mixing until the mixture has the consistency of mayonnaise. So spreadable, but soft.
- Now you put the whole thing in a bowl and put it in the refrigerator. Aioli goes very well with tomatoes, vegetable sticks, on bread or for grilling or whatever else comes to mind.
- If you like, you can also season the aioli with pepper, lemon juice, vinegar or mustard.
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