Aioli with milk, better known as garlic lactonese, is the perfect alternative to replace the egg in homemade mayonnaise, especially if it is a very hot season and we want to avoid the dreaded salmonellosis. It is also perfect for all those allergic to eggs or if you want to make mayonnaise and at that time you do not have eggs to make it.
If you are a big fan of authentic mayonnaise, don’t worry, because this aioli with milk will not disappoint you at all, its taste is identical to the original aioli. Making an aioli with milk or garlic lactones is very simple, just follow the steps that from RecetasGratis we recommend and you will get a delicious aioli in no time. So, read on to find out how to make aioli with milk and discover all our tricks so that it does not cut.
Cheap cost, Little spicy, No cooking
Ingredients to make aioli with milk:
How to make aioli with milk:
Peel the garlic clove and remove the germ so that the aioli does not repeat. Chop it up and put it in the blender glass.
Trick: If you like garlic a lot, you can add two garlic cloves instead of one.
Add some of the whole milk and crush with the blender so that the garlic is completely liquefied and without stumbling. Add the rest of the milk and lightly blend again.
Trick: Use the milk at room temperature so that the aioli forms correctly.
Add the sunflower oil little by little and in a fine thread, without moving the blender, that is, glued to the bottom of the glass. When you have more or less half of the added oil, you will be able to raise and lower the mixer slightly, but without stirring, simply lifting and lowering a little. Then you will see the milk aioli start to thicken.
Trick: If you like it thicker, you can add more oil.
Once you have the desired texture, add the lemon juice and salt. Beat again lightly, just enough to blend the flavors. Try the aioli obtained if you like it with more salt or more or less lemon juice. If you rectify the salt or juice, beat again slightly and you will have your milk aioli ready.
Trick: If you don’t like the lemon flavor, you can substitute a teaspoon of white vinegar.
Ready the recipe for aioli with milk! Reserve the sauce in the fridge, since, as it does not have an egg, it will last a while longer, but better if you consume it within a period of no more than 3 days. And what if you accompany your milk aioli with some delicious fries in the microwave? In no time, you will have both recipes ready.
I hope you liked it and I invite you to visit my blog Cakes for you.
If you want to know the recipe for egg aioli, here is a video with a simple step by step.
If you liked the recipe for Aioli with milk, we suggest you enter our category of Mayonnaise Recipes.
More tips and tricks for making aioli with milk
You have already seen that making milk aioli at home is very easy, but the best thing is that it admits many variations. In this recipe we have used whole milk, but if you want your milk aioli somewhat lighter, how about substituting whole milk for evaporated milk? If you don’t consume cow’s milk or you prefer to make your aioli with lactose-free milk, you can also substitute a non-dairy milk, such as oat milk.
Do you like aioli to be powerful? Test to make it with olive oil instead of using the sunflower or adding a tablespoon of mustard at the end, like when you add the lemon juice.
And if you do not like that the milk aioli has that light color, try adding a little food coloring, better if it is natural, such as turmeric.