Egg-free aioli from the Thermomix® is our go-to dip the moment the grill comes out or bread lands on the table. With 2 garlic cloves, 80 g milk and 240 g rapeseed oil it comes together in around 20 minutes, completely without raw egg and without any risk of salmonella.
The trick is in the milk. It takes on exactly the job that egg yolk normally does, making the sauce creamy without us having to worry about raw egg at all. That also makes this aioli suitable for pregnant women and children. If you are looking for the historically authentic version made from nothing but garlic and oil, have a look at our Allioli Español from the Thermomix®.
Thermomix® Egg Free Garlic Aioli
Ingredients 0 / 4 ✓
- 2 garlic cloves
- 1/2 tsp salt
- 80 g milk
- 240 g rapeseed oil
Instructions 0 / 4
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1
Knoblauch zerkleinern.
Peel the garlic, add to the mixing bowl, mince for 3 seconds/step 8 and push down with the spatula.
- 2 garlic cloves
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2
Flüssigkeiten mischen.
Add salt and milk to the mixing bowl and mix for 3 minutes/step 5.
- 1/2 tsp salt
- 80 g milk
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3
emulgieren.
Insert the measuring cup into the mixing bowl lid. Set the Thermomix to speed 3.5 and slowly pour the oil onto the mixing bowl lid. The oil drips through the gaps in the measuring cup.
- 240 g rapeseed oil
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4
When the oil is completely drizzled in, the allioli is ready.
Tip: Seasoned with various fresh herbs or chili, the aioli without egg is a delicious dip for grilled food or baguette. The aioli can be kept well refrigerated in a closed container for 1 - 2 weeks.
Video
Nutrition per serving
Why milk binds egg-free aioli into a creamy sauce
Milk contains lecithin in its phospholipids, the same emulsifier found in egg yolk. This compound bonds oil and water into a stable cream. That is exactly why egg-free aioli works technically the same as the classic version. We keep three variables consistently in check, because if any of them slip the mixture will split.
- The 1 to 3 ratio: 80 g of milk to 240 g of oil. This ratio is the point at which the emulsion holds reliably. Less oil stays too runny, noticeably more oil causes it to break.
- Fresh milk rather than UHT: We use fresh whole milk at 3.5% fat. The fat content stabilises the bond. UHT milk emulsifies noticeably less well.
- Everything at room temperature: Cold milk straight from the fridge will not bond with the oil. Taking it out 30 minutes beforehand is enough.
The Thermomix® really shines here. With the measuring cup inserted in the lid opening, the oil drips in steadily and evenly while the blade is running. Achieving that same controlled trickle by hand with a whisk is far harder. This is the real reason why aioli turns out so reliably in the mixing bowl.
Where aioli goes wrong (and how to rescue it)
The oil goes in too quickly
The most common mistake. Adding the oil all at once overwhelms the emulsion and the sauce stays thin and greasy. The 240 g need time to bond properly.
Our fix: At speed 3.5, pour roughly a splash of oil per minute onto the lid so it drips in in a controlled way. Only speed things up a little once the mixture visibly starts to thicken.
The sauce has split and is greasy
When the milk and oil have not bonded, the fat floats on top. No need to throw it away though, it can be rescued.
Our fix: Add 1 tablespoon of fresh milk to a clean mixing bowl, start at speed 4, and slowly pour in the split mixture. The fresh milk pulls the emulsion back together.
The aioli tastes bitter
Bitterness is almost always caused by olive oil. Extra virgin olive oil turns bitter in the Thermomix® because the rapid movement releases the bitter compounds.
Our fix: Use neutral rapeseed oil as the base. If you want a Mediterranean note, blend in at most 30% olive oil, so roughly 70 g to 170 g rapeseed oil.
Five ways to vary the aioli
- Lemon aioli: Stir in the juice of half an organic lemon right at the end. Added too early, the acid causes the milk to curdle.
- Saffron aioli: Dissolve 1 pinch of saffron in 1 teaspoon of warm water beforehand and add it with the milk. This gives the sauce its colour and a classic Mediterranean note to serve with fish.
- Chilli aioli: Chop 1/2 teaspoon of sambal oelek or one deseeded chilli together with the garlic. Increase the heat to taste.
- Herb aioli: Chop a handful of parsley and basil for 5 seconds at speed 7 along with the other ingredients. Goes beautifully with grilled vegetables.
- Classic with egg: If you prefer a proper mayonnaise character, replace the 80 g milk with 1 egg yolk. We show the exact method in our Mayonnaise from the Thermomix®.
The aioli works just as well as a vegan version. Soya milk also contains lecithin and emulsifies identically, so simply use 80 g soya milk instead of dairy milk. Oat milk works too, though it gives a slightly softer set.
What we love serving the aioli with
Classically, aioli goes with grilled meat, fish and vegetables. As a dip for baguette, chips or wedges it is just as good, and it replaces mayonnaise in a burger without any fuss. With potatoes from the oven it is an absolute must for us, for example alongside our Rosemary Potatoes from the Thermomix®.
If you are looking for more dips for a barbecue spread: our Date Dip from the Thermomix® adds a sweet and savoury note, the Guacamole from the Thermomix® covers the fresh side, and the BBQ Sauce from the Thermomix® is the smoky option for spare ribs. A creamy Garlic Sauce from the Thermomix® rounds off the dip trio.
How long egg-free aioli keeps in the fridge
Stored in a sealed jar, egg-free aioli keeps for 5 to 7 days in the fridge, actually a little longer than classic mayonnaise because there is no raw egg yolk involved. Give it a quick stir before serving if a little oil has settled on top.
Freezing does not work. The emulsion breaks on thawing and the sauce goes grainy. At room temperature the aioli should stand for no more than 4 to 6 hours, after which the bond becomes unstable. Adding the oil drop by drop gives you the most stable version with the longest shelf life.
The most frequently asked questions about egg-free aioli
Goes well with: Baguette and burgers.
