Alpha Gal Friendly Classic Aioli
Rich, garlicky, and impossibly silky, this classic aioli is the kind of condiment that makes everything it touches taste better. For anyone managing alpha-gal syndrome, store-bought sauces and dressings can be a minefield of hidden mammalian-derived additives — but this recipe keeps things beautifully clean with just garlic, olive oil, egg yolks, lemon juice, and salt. No dairy, no meat-based ingredients, nothing to second-guess. The technique is the real star here: building the emulsion drop by drop coaxes the olive oil and egg yolks into a thick, glossy sauce that rivals anything you'd find at a restaurant. That slow pour is the secret — rush it and the sauce breaks, take your time and you're rewarded with something genuinely luxurious. Spread it on grilled vegetables, use it as a dipping sauce, or dollop it alongside roasted potatoes for an effortlessly elegant finish.
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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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