The aioli or allioli sauce without eggs has a strong, pungent, and bold flavor, unlike the delicate vegan eggless fake mayonnaise. The Catalan aioli sauce is composed of olive oil, garlic, lemon juice, and egg yolk. It is a typical Mediterranean sauce that ranges from Provence to Catalonia, from which they contest the origins and provenance.
There are various versions, although the main ingredients always remain the same. This exquisite sauce is served as an appetizer along with bread and olives or is used to accompany meat, fish, and vegetable dishes. Try it also with chicken nuggets.
In the eggless aioli or allioli sauce of my recipe, I replace the eggs with whole milk, the lemon with apple cider vinegar, and the olive oil with sunflower or corn oil because it is more delicate. I usually add 1 clove of garlic (maximum 2), but you can add as many as you like. This sauce is very easy and quick to make with an immersion blender; I leave the mortar to the expert hands of the Spanish tradition.
The secret to perfectly emulsifying oil and milk is the right proportion of ingredients, which should be 2 parts oil and 1 part milk. AFTER THE INGREDIENTS AND PREPARATION, YOU CAN WATCH THE TUTORIAL WITH THE STEP-BY-STEP VIDEO RECIPE.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Portions: approx. 10 oz of sauce
- Cuisine: Spanish
Ingredients
- 7 oz sunflower oil (can be replaced with corn oil)
- 1/2 cup whole milk (or semi-skimmed)
- 1 clove garlic (with the central core removed)
- 1 tsp apple cider vinegar (can be replaced with wine vinegar or lemon)
- 1/2 tsp fine salt (to taste)
Preparation
Peel the garlic clove, cut it in half and remove the central core, then coarsely chop it with a knife and place it at the bottom of the container to emulsify the sauce.
Pour into the container first the milk and then the oil. Wait a few seconds so that the oil settles above the milk, then add the salt and vinegar. As I mentioned above, the amount of garlic is very subjective; start with 1 clove and if you prefer a stronger flavor, feel free to add more.
Insert the stick of the immersion blender into the container and hold it stationary on the bottom. Operate it at maximum speed and do not move it for a few seconds. Wait for the milk and oil to incorporate together, then you can start to lift and lower the immersion blender to continue emulsifying the sauce for a few more seconds.
The aioli or allioli sauce without eggs will be creamy like mayonnaise. Transfer it to a glass jar, place it in the refrigerator, and consume it within a few days. You can halve or double the quantities to make the amount you desire. Additionally, you can serve it with a sprinkle of black pepper and freshly chopped parsley.
SCROLL DOWN TO THE BOTTOM OF THE PAGE AND WATCH THE VIDEO TUTORIAL
Step-by-step tutorial to prepare the aioli or allioli sauce without eggs together!!!
