The alioli with milk, better known as a garlic lactonese, is the perfect alternative to replace the egg of homemade mayonnaise, especially if it is a very heat season and we want to avoid the dreaded salmonellosis. It is also perfect for all those allergic to the egg or if you want to make mayonnaise and at that time you do not have eggs to make it. If you are very fan of the real mayonnaise, do not worry, because this alioli with milk will not disappoint you in Absolute, its flavor is identical to the original alioli. Making an alioli with milk or garlic lactonese is very simple, just follow the steps that we recommend and you will get a delicious alioli in a very short time. So, keep reading to know how to do Alioli with milk and discover all our tricks so that it is not cut.
| 🚻 4 Diners | 🕘 10m | 🍵 Chef | 🤯 Low Disturbance |
| Ingredients to make Alioli with milk: |
| 1 clove of garlic 100 milliliters of whole milk 200 milliliters of sunflower oil 1 teaspoon of lemon juice 1 pinch of salt |
| ADDITIONAL CHARACTERISTICS: Cheap cost, little spicy, without cooking |
Ingredients to make Alioli with milk:
1. Peel the clove of garlic and remove the germ so that the Alioli does not repeat. Troke it and put it in the blender glass.
Trick: If you like garlic, you can add two garlic cloves instead of one.
2. Add a little of the whole milk and crush with the blender so that the garlic is fully liquefied and without stumble. Add the rest of the milk and crushed again slightly.
Trick: Use milk at room temperature so that the Alioli is formed correctly.
3. incorporates little by little and in a fine thread the sunflower oil, without moving the blender, that is, attached to the bottom of the glass. When you carry more or less half of the added oil, you can already lift and lower the blender, but without removing, simply lifting and lowering a little again. Then, you will see that the milk alioli begins to thicken.
Trick: If you like thicker, you can add more oil.
4. Once you have the desired texture, it incorporates the lemon and salt juice. Beat again slightly, the right thing to integrate flavors. Try the Alioli obtained in case you like more salt or more or less lemon juice. If you rectify salt or juice, beat slightly and you will have your milk allioli ready.
Trick: If you don like lemon flavor, you can replace it with a white cuharadita.
5. List Aliolis recipe with milk! Reserve the salsa in the fridge, since, by not carrying egg, it will endure you another time, but better if you consume it within a period not exceeding 3 days. And what if you accompany your milk allioli with rich fried potatoes in the microwave? In a short time, you will have the two recipes ready.
6. If you feel like knowing the recipe of Egg Alioli, here are a video with a simple step by step.
