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Aioli Recipe Without Eggs

Aioli Recipe Without Eggs

Aioli is a Spanish dip, which simply means garlic and oil. The classic aioli is made with olive oil and garlic. But nowadays some use eggs, mayonnaise, mustard, lemon juice, you name it.

My aioli recipe is ready in 5 minutes and uses just 3 ingredients that everyone has at home: sunflower oil, milk and garlic. I prefer sunflower oil over olive oil. Because I find the cream bitter when I use olive oil. But that is just a matter of taste. You can use any kind oil that you prefer.

This egg free aioli is so good, ultra simple and takes less than 5 minutes to make. On top of that it goes with almost anything! I prefer it with my meatballs in tomato sauce and homemade bread.

In order to make this recipe you must have a hand blender. I’m certain that the food processor or a hand mixer would also work. I’ve never used it though to make aioli.

It’s also very important that the milk and oil have the same temperature. I always take the milk out of the fridge at least 10 minutes before I make this recipe.

This dip can be kept in a sealed container in the fridge for 2-3 days. I prefer making it and consuming it at the same time.

What you will need to make aioli without eggs

  • 100 ml/ 3.4 fl.oz/ 1/3 cup + 1 ½ tablespoons whole milk, at room temperature
  • 250 ml (8.5 fl.oz/ 1 cup) sunflower oil, at room temperature
  • 1 garlic clove
  • salt and pepper, to taste

How to make aioli recipe without eggs

Peel and mince garlic.

Combine all the ingredients in a jar.

Slowly move the hand blender up and down while blending. This takes less than 2 minutes to form a nicely fluffy and thick sauce.

Remove the hand blender.

Season aioli with salt and pepper. Using a spoon, transfer it to a bowl. Cover with a cling firm and chill if you’re not using it immediately.

Print Recipe
4 from 1 vote

Aioli Recipe Without Eggs

Fun, easy and delicious aioli recipe made from ingredients you already have at home in just 5 minutes. A perfect party dip or savory snack.
Prep Time5 mins
Total Time5 mins
Course: Appetizer, condiment, Dips, Spread
Cuisine: Spanish
Keyword: aioli, BBQ, crowd pleaser, Game Day, kid-friendly, no cook, party food, vegetarian
Servings: 4 Servings
Author: Ester | esterkocht.com

Equipment

  • Hand blender
  • Jar
  • Bowl

Ingredients

  • 100 ml/ 3.4 fl.oz/ 1/3 cup + 1 ½ tablespoons whole milk room temperature
  • 250 ml/ 8.5 fl.oz/ 1 cup sunflower oil room temperature
  • 1 garlic clove
  • salt and pepper to taste

Instructions

  • Peel the garlic clove and chop it into smaller pieces. Then combine oil, milk and garlic in a jar. Put the hand blender in the jar and then switch it on. Slowly move it up and down. (see NOTE 1) This takes less than 2 minutes to form a nicely fluffy and thick cream. Remove the hand blender. Season with salt and pepper. Using a spoon, transfer it to a bowl. Cover with a cling film and chill if you're not using it immediately. Just be prepared for the garlic smell in your fridge.

Notes

  1. Wait for 5 seconds, before you start moving the hand blender up and down. Otherwise oil and milk will not mix!

Did you make this egg free aioli recipe?  I’d love to hear from you! Simply write a comment and add rating to it.

Recipe Rating




Tom

Sunday 25th of April 2021

Mine won't thicken. Any ideas why?

Ester

Monday 2nd of August 2021

I'm very sorry to hear, Tom. Probably the milk and oil didn't have the same temperature. Oil and milk MUST be at room temperature, otherwise it won't work.

frank waerlop

Monday 13th of April 2020

Nice easy recipe. I like to add a little finely cut parsley and lemonjuice at the end.

Ester

Wednesday 26th of August 2020

Thank you Frank, I'm so glad you like it. Your aioli version sounds amazing as well. I will definitely try it next time.

Ndapewa

Saturday 9th of June 2018

Shall try this.. seems yummy👏

Ester

Monday 25th of June 2018

It's indeed tasty Ndapewa!! I can't wait to see your creation!!