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
This allioli is pure Mediterranean magic - creamy, garlicky, and silky smooth with no eggs, no fuss. It's the perfect example of how simple ingredients can transform into something unforgettable, especially when paired with warm, grilled sourdough.
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
Can I use a food processor instead of a blender?
Yes, but blending speed and consistency may vary-blenders tend to give a smoother result.
Can I make this ahead of time?
Yes! Store it in an airtight container in the fridge for up to 3 days. Stir before serving.
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.
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