I’ve been collecting and trying lots of Tapas recipes ever since we decided to take our son to Spain this summer. Really looking forward to our trip.

Alioli and pan con ajo y tomate (bread scrubbed with garlic & tomato) are two of those things that simply belong on the table when eating tapas. Sharing both recipes here.

Now here’s the deal; like any other food blogger, I too had a basic alioli recipe. My recipe contains egg yolk and, face it; though tasty, it is not an authentic alioli and it was authenticity I was aiming for.

Then I stumbled upon a new recipe. Oh boy, a recipe so brilliant I never would’ve thought of it. Heck, I had no idea it was even possible to get an emulsion going like this. No egg yolk here, instead there’s milk… making this perfect for a family dinner with children and pregnant women.

Yes, milk and I am so not kidding! I know, I didn’t believe it could work either, but it does… beautifully.

Never tasted a creamier, mellower and better alioli than this one. Made it three times since I got the recipe and now I’m sharing the garlicky love… you can’t go wrong.

Ingredients:
 

Alioli:

1 small garlic clove
6 tbsp milk
1 tsp Dijon mustard
1 tsp white vinegar
1/2 tsp salt
200ml (2/3 cup + 2 tbsp olive oil)
 

Pan con ajo y tomate:

Ciabatta or another bread of choice
cherry tomatoes
large garlic clove cut in half (skin on)
good quality olive oil
salt flakes

 
Directions:

 
Only tried this recipe with my immersion blender. It might work in a regular blender as well, but I haven’t tried it yet. If you do…  you’re on your own!
 

Just a few ingredients. These recipes will take virtually no time.

Combine the Dijon mustard. milk, vinegar, salt and garlic.

Your choice of oil will greatly affect the flavour. Use extra-virgin for a peppery and deep flavour or a milder oil for a mellower sauce.

Blitz the basic ingredients for 10 seconds, then slowly drizzle in the oil while continuing to mix. And I mean slowly! It will stay thin at first.

After you added about half the oil you will suddenly start to see it thicken up.

After all the oil has been incorporated you’ll have the perfect, thick and gloppy mayonnaise-like sauce.

 
If your alioli ended up a bit thicker, like my first version did, just thin it out with a little milk until you get the consistency you like. Taste to check seasoning. Store the alioli in your fridge where it will keep well up to 4 or 5 days. Like regular milk would.
 

I prefer using ciabatta for this. Turn the bread into thick slices and lightly toast or grill them on both sides.

Rub one side of the bread with the cut-side of the garlic clove and the other side with the cut-side of a cherry tomato. Discard the skin. Drizzle a few drops olive oil over the bread and sprinkle a few salt flakes all over.

So simple but so incredibly tasty.

Recipe adapted from Omar Allibhoy’s Tapas Revolution