Aioli original is prepared in Spain without an egg, as otherwise a mayonnaise is formed, which would easily spoil with the heat. Aioli original is a very hot spice paste that is used to season salad sauce, meat, poultry, vegetables or to spread on toasted bread. For Aioli original peel all garlic cloves of a tuber and press through the garlic press. Slowly add the oil until a paste is formed. The amount of oil depends on the size and freshness of the garlic bulb. If garlic and oil separate, you can slowly add some milk, which then serves as an emulsifier. Season the original aioli with salt at the end.