Discover how to make an egg-free aioli with milk, a smooth and flavorful cream that comes together in minutes with just four ingredients. This version, also known as milk aioli, is ideal for those who avoid raw egg for food safety or allergies, and it delivers the same rich, garlicky taste and creamy texture.
Milk acts as a natural emulsifier, creating a luscious texture without eggs. The key is to blend at maximum speed without moving the blender, slowly incorporating the oil to achieve the perfect consistency.
This cream is a classic accompaniment to french fries, grilled meats, roasted vegetables, or simply spread on toasted bread. It's also a hit at parties and gatherings, served as a dip with crudités or nachos.
Prep
5 min
Servings
1
We start by peeling the two garlics, opening them in half and removing the root that they have inside, since that will be what will make our aioli repeat or not.
In the blender bowl, put the two garlics, two fingers of milk and 3 of sunflower oil.
We introduce the mixer at maximum power, WITHOUT MOVING THE MIXER, we gradually add oil without stopping whipping, we start moving smoothly by lifting a little, so the oil that is on top is mixed with the one on the bottom, if you want a thicker texture made more oil until you get the desired texture. Finally, salt is added to it
I put two garlics because we like the strong flavor in aioli.
If at any time you see that your aioli does not emulsify, that's okay, you just have to add a little bit of oil without stopping, with the mixer running without going up or down until you see it start to thicken.
