Anti Inflammatory Classic Aioli
Rich, garlicky, and impossibly creamy, this homemade aioli is the kind of condiment that makes everything it touches taste better. What sets it apart from a typical store-bought spread is the star ingredient: extra-virgin olive oil, which is widely celebrated for its oleocanthal and polyphenol content — both associated with supporting the body's natural inflammatory response. Fresh lemon juice and raw garlic round out the lineup, and garlic in particular has a long history of use in wellness-forward cooking for its bioactive compounds. The technique here is all about patience — building the emulsion drop by drop until the sauce transforms into something thick, glossy, and luxurious. There are no refined seed oils, no preservatives, and no mystery additives that tend to sneak into commercial versions. Serve it alongside roasted vegetables, spread it on grain bowls, or use it as a dipping sauce — it's endlessly versatile and genuinely hard to stop eating.
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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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