Experts will immediately say that the sauce "Aioli" and should be prepared without eggs, even its name is translated from Catalan as garlic (all) and (i) vegetable oil (oli). But to prepare it only from these ingredients at home is a real torture: you need to RUB the garlic in a mortar for a long time, gradually adding a drop of oil. Somehow I had to contemplate the process from the side, and this already made me sweat. In General, almost everyone adds a chicken egg to the classic recipe. But you can do without it, using milk, as in this version.
We will prepare the necessary products. I have refined olive oil. Usually I cook with it, or in half with sunflower. With an unrefined olive sauce, the sauce is slightly bitter. Milk here is 1.5%, but you can use whole milk.
Clean and cut the garlic into 3-4 parts and mix all the ingredients in a high glass. We make a few whizzes with an immersion blender. It is very important not to lift the blender for the first few seconds, it should touch the bottom.
Gradually lift the blender and check the sauce for density.
Squeeze a little more until it gets a little thicker, but without fanaticism. The main thing is to stop in time.
Ready-made "Aioli" is served with meat, fish, seafood or vegetables. Soft texture and a slight kick of garlic — everything as we love!