How to Make Aioli With Milk
Aioli has been popular in the Mediterranean since ancient times, but its legacy has spread far afield since then. Although intense garlic can be a little much for some people, those who love garlic flavoring can't get enough of it. While there are traditional recipes, there are also many variations of aioli, some of which are far from traditional. They may add flavorings and even have consistencies quite different from the classic recipe. The traditional aioli recipe is naturally dairy-free and gluten-free, but it does use eggs. Since eggs are a common allergen for some, an alternate recipe is required.
At oneHOWTO, we show you how to make aioli with milk as an egg-free aioli recipe and alternative. By using milk, it means it will not be dairy-free, but it still contains no gluten and is just as delicious as the traditional recipe.
The base flavor of this tasty recipe for alioli sauce with milk is garlic. Without garlic, there will be no aioli and you'll essentially be making mayonnaise. This recipe should be enough with one large or two small cloves of fresh garlic. However, if you really want an intense garlic taste, feel free to add more. Just make sure everyone you serve it to feels the same. Make sure to remove the germ if there is one sprouting.
Place the peeled garlic clove(s) in a blender. You can make this recipe for alioli with milk in a Thermomix if you have one. You can mince the garlic in a mortar and pestle first, before whisking by hand, but it will take more effort.
To avoid lumps, add the milk and blitz in the blender. Make sure to blend until all the garlic is completely incorporated into the milk. There is not much left to do for this aioli with milk recipe to be ready.
Next, add the rest of the milk and blend so that the flavor of the garlic is well integrated throughout the liquid.
Now you will begin to assemble the sauce which is similar method to a traditional aioli or even a mayonnaise. If using a hand blender, place the end at the bottom of the dish. While holding the button firmly with one hand, blitz the mixture and slowly pour in the oil. This will gradually emulsify and develop the consistency you are looking for. If using a stand blender, then just turn it on slow and gradually pour in the oil.
Once you have about half the oil added, stop blending and stir the sauce with the hand blender. Scrape down the sides of the dish if you need to. Shake the blender jug and scrape down the sides if using this type of blender. Also mixing it like this will prevent the aioli splitting as you bring more air into the mixture. Add more oil until the consistency is as you like it. You may not need all the oil, so don't worry if you want to stop before it is all used.
Once you have achieved the most complicated part of the recipe for alioli sauce with milk, season to taste. To do this, add a tablespoon of lemon juice and a pinch of salt to taste. Ideally have the squeezed lemon juice ready. Stir it into the aioli mixture well.
Once you have tasted the alioli sauce with milk and it is to your liking, your garlic aioli with milk is ready. You can use this alioli sauce in many recipes and incorporate it according to your personal tastes, but one of the most famous recipes is with chips or as a seasoning for a classic paella.
Although this garlic aioli does not contain eggs, the products are fresh, so try to consume it within three days of making it. Always keep it refrigerated to prevent the milk from curdling.
If you enjoyed this recipe for egg-free garlic aioli, you may want to know may want to know other ways to use this flavor in your cooking:
- How to make garlic and parsley sauce
- How to make homemade cheesy garlic bread
- How to make garlic kebab sauce
If you want to read similar articles to How to Make Aioli With Milk, we recommend you visit our Recipes category.
- This recipe for alioli sauce with milk uses the natural fat in the milk to create the smoothness of traditional aioli, so use whole milk.
- You can experiment as you like with this recipe and add ingredients such as some chopped chives on top or make this aioli recipe with milk and parsley, so it will have a fresher taste.
- If you don't want to eat animal products because of your diet or principles, don't worry. This type of recipe also allows for all types of vegetable milk, although we recommend oat milk since it is the one with the mildest flavor.
- In this recipe we have used vegetable oil since we wanted to give prominence to the garlic. However, if you like strong flavors and want a powerful alioli, you can try blending the sauce with olive oil.