Allioli Rapidísimo: quick and pungent -- using milk!

While I was researching recipes for sepia croquetas I came across a TV video which included a "allioli rapidísimo". Interestingly, it used milk as a base, which is something I've never heard of, and I've been working on various Spanish alliolis like toum for a while. As the name implies, it takes just a few minutes to make using a stick blender. It has a fiery burn from the raw garlic which mellows after a night in the fridge.

The chef said you can use whatever oil you like as the base, including a neutral one like sunflower oil, but we found this was too mild and created a sauce that was blindingly white, so we'll use a plain olive oil, then finish with extra virgin for flavor. The chef also added a bit of parsley at the end, but I think that distracts from the appearance.

A search shows that this is a Portuguese (perhaps Brazilian) called "maionese de leite", and that author shows that it's amenable to a variety of flavors including tomato or anchovy which sounds interesting.

  1 clove  Garlic, whole, peeled

 60 ml     Milk

120 ml     Olive Oil (perhaps not Extra Virgin)

as needed  Extra Virgin Olive Oil

           Parsley (optional)

to taste   Sherry Vinegar

to taste   Salt

Put the clove of Garlic in the cup of a stick blender, add the Milk and the first Olive Oil.

Whiz with the stick blender -- without moving the blender -- until the Milk and Oil merge almost completely.

Slowly drizzle in the Extra Virgin Olive Oil while blending, raising and dropping the stick blender to incorporate; it should start to thicken and fluff up. 

Add as much EVOO as you like to get the texture you want, I probably added 60 ml or so, not as much as I expected.

Add a bit of Parsley if you like and whiz briefly.

Add Sherry Vinegar and Salt, whiz a little, taste, and adjust.