Almond Free Classic Aioli
Rich, garlicky, and impossibly silky, this classic aioli is the kind of condiment that makes everything it touches taste better — from roasted vegetables to crusty bread to grilled fish. It comes together with just a handful of pantry staples: fresh garlic, egg yolks, lemon juice, and good extra-virgin olive oil. The technique is the real star here, with the oil added drop by drop at first to coax the emulsion into that thick, glossy texture you'd expect from a restaurant kitchen. Many store-bought aiolis and mayonnaises sneak in unexpected oils or additives, so making your own means you know exactly what's in the bowl. The garlic paste method — whether you use a mortar and pestle or just the flat of a knife — is what gives this version its deeply savory, almost creamy base before a single drop of oil is added. Once you've nailed the emulsion, you'll find yourself reaching for this recipe again and again as a dip, a spread, or a finishing sauce for just about anything on the table.
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Learn more →Ingredients
6 servings
- 3 cloves garlic
- ¼ tsp kosher salt, plus more to taste
- 2 pasteurized egg yolks
- 1 tsp fresh lemon juice
- 1 tsp cold water
- ¾ cup extra-virgin olive oil
Instructions
- 1
Using a mortar and pestle (or the flat of a knife on a cutting board), pound or mince the garlic with the 1/4 tsp kosher salt until it forms a smooth, sticky paste with no visible chunks remaining.
- 2
Transfer the garlic paste to a medium bowl. Add the pasteurized egg yolks, lemon juice, and cold water, and whisk together until the mixture is uniform and slightly pale, about 30 seconds.
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