Garlic Mayonnaise
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It's white, fluffy, and after sitting in the fridge it becomes like a white chocolate mousse. This Spanish aioli version is perfect with KFC chicken wings, on French fries, with fish croquettes, etc. You can play with its flavor by using different types of oil (sunflower, olive) or adding different herbs.
I received this recipe as a holiday gift from my aunt Marioara, who also helped us with the fish roe salad recipe.
Ingredients
2-3 large garlic cloves
100ml cold whole milk
200ml oil
6 sprigs parsley
salt
How to prepare garlic mayonnaise
- In a mortar, crush the garlic cloves with a little coarse salt. Slowly add, as you would for mayonnaise, 4 tablespoons of oil until you obtain a garlic paste.
* you can skip this step and add the crushed garlic directly into the blender, but the garlic flavor will be more pungent - Put the paste in the immersion blender cup. Add the milk and the rest of the oil.
- Blend with the immersion blender, gently moving it up and down, for about 3 minutes, until you obtain a sauce with a thick sour cream consistency.
- Add the chopped parsley and adjust salt if needed. Blend a bit more to distribute the parsley evenly.
- Pour the mayonnaise into a jar and refrigerate overnight. The mayonnaise will thicken more as it chills.
Garlic Mayonnaise
