Easy Eggless Aioli

Aioli is the perfect condiment and with this easy recipe you will never buy the jarred stuff ever again. All you need is is some garlic, milk, oil, salt and an immersion blender and you are good to go. You can also use this method to make eggless mayonnaise or vegan mayonnaise which you can flavour in a variety of ways with herbs, different vinegars and other condiments such as ketchup or hot sauce.

The weather is getting nicer and everyone knows what that means – barbecue season has officially started. As Aioli goes well with a number of things such as grilled meat and veggies or if all else fails bread, I figured that I’d share with you this eggless Aioli recipe. This is the way they make Aioli in many hot areas to keep it from spoiling too quickly in the heat because it does not use fresh eggs. It still uses milk but you can’t have everything I guess. Either way you don’t want to leave sitting in the sun for hours but it will be fine on your kitchen counter for a little while. Homemade Aioli is creamy, delicious and best of all super easy to make. It goes with just about anything, yesterday I threw it on a veggie burrito with some pickled onions. No guac no problem, just use this recipe and make a spicy mayo with some hot sauce, chilli flakes and lime juice. The possibilities are truly endless.

Eggless Aioli

Yield: 1 small jar Difficulty: 1/5 Time: 5 min + chilling time

Ingredients:
• 1-2 cloves of garlic
• 100 ml whole milk/*
• 200 ml flavour neutral oil**
• Olive oil
• Salt

Instructions:

  1. How much garlic you use depends on your personal preference, use one for a mild aioli and two for an intense aioli. Peel the garlic and place it into a high, narrow receptacle.
  2. Add the milk to the garlic and start mixing it with an immersion blender until completely smooth. Drizzle the oil into the milk whilst blending until all the oil is gone and the aioli has fully emulsified.
  3. Add a little olive oil and salt to taste and blend again.
    Tip: You can use this method to make eggless and vegan mayonnaise that you can customize in various ways. You can add herbs, dried chilli flakes, hot sauce, relish, mustard, ketchup, pickles and a variety of vinegars. You can use it on sandwiches, burritos and in salad dressings.

*Replace the milk with a plant-based alternative to make a vegan aioli or vegan mayonnaise
**It is important that the milk and oil have the same temperature

Eggless Aioli


So there you have an easy recipe to make eggless as well as vegan Aioli/mayonnaise. This is one of my favourite recipes because with one simple method you can make a variety of different condiments to jazz up whatever you are having. Truth be told on the day I made this the Aioli and bread were the best things on the table because my latest experiment crusty topped ratatouille filled aubergine boats massively backfired, not to the point of being inedible but it definitely was not great. Hence a photo of a creamy substance and bread. Anyway I hope you enjoyed this post and have a great weekend. #stayhome

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