Egg-Free Aioli Sauce. Recipe

Pour 60 ml of room-temperature milk into the tall jar of the hand blender, and add 125 ml of olive oil, salt to taste and 1 garlic clove.

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If you don't want the garlic to repeat on you, remove the germ from inside the garlic clove before adding it.

Blend without lifting the hand blender until the milk emulsifies with the oil and the mixture thickens.

Move the hand blender up and down two or three times and taste for salt and garlic. Add more oil to thicken or more milk to lighten, as you prefer.

Section: what to serve egg-free aioli with.

This egg-free aioli goes with countless dishes.

Serve it with griddled mushrooms, grilled fish or chicken.

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Reference: how to make milk-free pastry cream.

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Reference: how to make egg-free chocolate custard.