Allioli

A simple, creamy allioli made with just three ingredients-olive oil, milk, and garlic. Whipped until silky smooth, it's perfect with grilled sourdough or as a dip for roasted vegetables and meats.

Why You'll Love Allioli

Olive oil, milk, and garlic go straight into the blender and emulsify into a thick, creamy sauce in seconds, no eggs, no fuss. A pinch of flaky salt and a final drizzle of oil finish it before it hits the table.

Tips and Tricks

• Use a neutral-tasting, high-quality extra virgin olive oil for best flavor and emulsification.
• Room temperature milk blends more easily and helps prevent separation.
• If the sauce is too thin, slowly stream in more oil while blending to thicken.

Variations

• Add a squeeze of lemon juice for brightness.
• Fold in fresh herbs like chives, parsley, or tarragon for an herby twist.
• Mix with a touch of smoked paprika for a Spanish-inspired finish.

Substitutions

• Milk → unsweetened soy or oat milk for a plant-based version.
• Garlic → roasted garlic for a mellow, sweeter flavor.
• Olive oil → a blend of olive and sunflower oil for a lighter taste.

Best Served With

• Grilled sourdough or flatbread
• Charred vegetables or grilled meats
• Roasted potatoes or crispy fried fingerlings

How to Store Leftovers

• Not freezer-friendly - best enjoyed fresh..
• Store in an airtight container in the refrigerator for up to 3 days.
• Whisk or blend briefly if it begins to separate before serving.

Common Questions

Allioli

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A simple, creamy allioli made with just three ingredients: olive oil, milk, and garlic. Whipped until silky smooth, it's great with grilled sourdough or as a dip for roasted vegetables and meats.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Total Time 5 minutes mins

Servings: 12

Course: Dressing/Condiment

Cuisine: American

Calories: 1983

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1 cup olive oil
• ½ cup milk
• 1 small garlic clove
• Kosher salt to taste
• Flaky salt for finishing
• Extra olive oil for drizzling

Equipment

• Blender
• Serving bowl
• Spatula
• Measuring cups

Method

 

1. Add olive oil, milk, and garlic to a blender. Blend until the mixture thickens and emulsifies into a smooth, creamy sauce.
2. Taste and season with kosher salt. Blend again briefly to incorporate.
3. Spoon into a bowl and finish with a pinch of flaky salt and a drizzle of olive oil.
4. Serve immediately with grilled sourdough or store in the refrigerator for up to 3 days.

Nutrition

Calories: 1983kcalCarbohydrates: 6gProtein: 4gFat: 220gSaturated Fat: 32gPolyunsaturated Fat: 23gMonounsaturated Fat: 159gCholesterol: 15mgSodium: 51mgPotassium: 185mgSugar: 6gVitamin A: 198IUCalcium: 152mgIron: 1mg

Notes

Storage: keeps refrigerated, sealed, for up to 3 days.

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