Barley Free Classic Aioli
Rich, garlicky, and impossibly silky, this classic aioli is the kind of condiment that makes everything it touches taste more special. It comes together with just a handful of clean, simple ingredients — garlic, egg yolks, lemon juice, and good olive oil — so there's no need to scan labels or second-guess what's hiding in a store-bought jar. The technique is the real magic here: pounding the garlic into a smooth paste first means every bite carries deep, even flavor without any harsh raw chunks. Then it's all about patience with the oil, adding it drop by drop at first to coax that gorgeous, stable emulsion into existence. The result is a thick, glossy sauce that holds its shape and tastes far more luxurious than the effort involved. Spoon it over roasted vegetables, use it as a dipping sauce, or spread it generously on anything that needs a little lift — it keeps in the fridge for up to two days, though it rarely lasts that long.
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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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