Eggless mayo Eggless basil aioli 3-4 cloves garlic, sliced 20 basil leaves 300ml whole milk (don’t use trim milk) Approximately 300ml sunflower oil Salt Use a stick blender to make this something narrow and thin. Blitz the garlic and milk for 20 seconds, then add the basil and blitz for 10 more. Drizzle in the oil, slowly at first, then a little faster as it begins to thicken, lifting the blender up and down as it thickens. You may not need all the oil. Season with salt.