Are you ready for an incredible & gorgeous garlic kick?
Aioli is one of the easiest things to make and it’s so tasteful – best served with baguette slices as an entree. Also this sauce is perfect for dunking – raw vegetables, meat & fish – you can almost eat it with anything! You can also refrigerate it in a container with a lid for up to 3 days.
This garlic based mayonnaise of Provence, France can be dated back to the 19th century. Nowadays you can almost order it in every restaurant in all mediterranean areas such as Spain, Croatia, Greece, Italy, etc.
Traditionally Aioli is made of garlic, olive oil, egg yolk and lemon juice. For my recipe I substituted the raw eggs and olive oil with normal milk and sunflower oil, so it gets a whiter color and I can use a food processor. If you process olive oil too much it gets a bitter aftertaste!
AIOLI – made with milk
- 3 garlic cloves
- 100ml milk
- 1 teaspoon sea salt
- 240ml sunflower oil
- purple basil
- baguette slices
- Blend the garlic, milk and salt in a food processor.
- Slowly start adding the sunflower oil bit by bit with the motor running – until it forms a thick sauce.
- Transfer to a bowl and garnish with purple basil. Serve with fresh baguette slices.