Dairy Free Aioli

Total time10 min

Prep time10 min

Cook time0 min

Freshly grated garlic and a touch of Dijon mustard set the flavor base here, whisked with bright lemon juice until pale and thickened. The real magic happens as extra-virgin olive oil streams in drop by drop, building a thick, glossy emulsion right in the bowl with nothing but a whisk and patience. A splash of warm water at the end loosens it to that perfect spoonable texture, so it clings beautifully to fries, roasted vegetables, or a sandwich. This garlicky, creamy condiment is a great fit for a dairy free kitchen, and it comes together with pantry staples you can trust. Keep a jar in the fridge for anything that needs a punchy, rich finishing touch.

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Ingredients

8 servings

4 cloves garlic
¼ tsp kosher salt, plus more to taste
2 pasteurized egg yolks
1 tsp dijon mustard
Grey Poupon Dijon Mustard, 8 oz Grey Poupon Dijon Mustard Squeeze Bottle - 10 Oz French's Chardonnay Dijon Mustard Squeeze Bottle Maille Dijon Originale Traditional Dijon Mustard No Added Sulfites 7.5 oz Simple Truth Organic Dijon Mustard 12 oz
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1 tbsp fresh lemon juice
¾ cup extra-virgin olive oil
1–2 tsp warm water, as needed

Instructions

1
Using a microplane or the flat side of a chef's knife, grate or mince the garlic cloves to a fine paste. Sprinkle the 1/4 tsp salt over the paste and use the back of the knife to work it into a smooth, uniform purée.
2
In a medium bowl, whisk together the pasteurized egg yolks, Dijon mustard, and lemon juice until the mixture is pale and slightly thickened, about 30 seconds.

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