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.

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