History and origin
A recipe with a memory
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.
