Notebook recipe

Milk alioli (lactonesa)

also written lactonesa de ajo, mayonesa de leche, ajonesa sin huevo

The white, light lactonesa of bar kitchens

The egg-free version many bars prefer: two parts oil to one of milk and a garlic clove make a snow-white, light sauce — still a fresh, perishable preparation.

Egg-free cold sauce Spanish home cooking · common in Andalusian hospitality

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History and origin

The white, light lactonesa of bar kitchens

Milk alioli — or lactonesa de ajo — swaps the egg for milk: a snow-white, light and creamy sauce, as mild or as punchy as you like depending on the garlic. Restaurants value it because it avoids raw egg.

Canal Sur's cooking show Cómetelo describes it as a mayonnaise made with milk and often pairs it with fish, squid, vegetables and tapas; the classic ratio is two parts oil to one part milk.

It is not exclusively Andalusian, but it neatly shows how home cooking evolves: the age-old garlic and oil stay, the rest adapts. Flavour it with parsley, lemon, paprika, roasted or black garlic.

Ingredients

100 ml pasteurised whole milk, at room temperature
200 ml sunflower or mild olive oil
1 small garlic clove, germ removed
1-2 tsp lemon juice or sherry vinegar
A pinch of salt
Optional: a tablespoon of extra-virgin olive oil to finish

Goes with

Fried squid · Potatoes · Fish and seafood · Grilled vegetables · Hot tapas

The recipe, step by step

01
Pour the milk, garlic and salt into a tall, narrow jug.
02
Gently add the oil without shaking the jug.
03
Rest the blender on the bottom and blend without moving until a white emulsion forms.
04
Lift the blender very gradually to incorporate the remaining oil.
05
Add the lemon or vinegar and, if you like, a drizzle of olive oil; blend briefly.
06
Loosen with a little milk if it sets too firm, then refrigerate immediately.

From the land

Olive main
Garlic characteristic
Lemon seasoning