How do you make a mild Aioli?

How do you make a mild Aioli?

We tell you how to make a smooth aioli that everyone will love in just a few minutes. Although traditional aioli only contains garlic and oil, it is a sauce with such a powerful flavour that not everyone likes it. With this milder version you can add aioli to many of your preparations with the certainty that it will be to the taste of the whole family. If you prefer the traditional version you can buy garlic and oil based aioli in our online shop.

INGREDIENTS FOR MILD ALIOLI (4 people)

  • 125 ml olive oil
  • 60 ml milk
  • 1 clove of garlic
  • Salt

RECIPE FOR MILD AIOLI, STEP BY STEP

1. Add the milk at room temperature to the blender jug.

2. Then add the olive oil, salt and garlic. If we do not want the garlic to repeat, we must remove the germ from the centre of the garlic.

3. Start whisking without lifting the mixer from the bottom of the glass until you can see that the milk has emulsified with the oil and you have a thick mixture.

4. We can add a little more oil or milk depending on how thick we want the aioli to be.

If you have come this far, it is because you are interested in Spanish cuisine or its culture. If you would like to learn other recipes, you can Subscribe to our Newsletter, through which we keep you informed every week. In our online shop you will find products such as Jamón Serrano, Jamón Pata Negra, products for the preparation of tapas and paellas, Olive Oil or Wines from several regions of the Iberian Peninsula.

Oche Aranda is a Spanish chef, born in Malaga. Trained in several of Spain's best restaurants, such as El Cortijo in the 5 Stars Hotel La Bobadilla (Granada) or Los Girasoles in Alicante. He has also worked with the prestigious Chef Jean-Claude Bourgueil in his restaurant 'Im Schiffchen' in Germany and has been a lecturer in the School of Hospitality in Seville. After accumulating all this experience he decided to lead his own project, opening the restaurant 'el Hans' in Vienna, with which he was awarded with a kitchen hat from the renown Gault-Millau Guide.
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