Beef Free Classic Aioli
Rich, garlicky, and impossibly silky, this classic aioli is the kind of condiment that makes everything it touches taste better. It comes together with just a handful of pantry staples — garlic, egg yolks, lemon juice, and good olive oil — so there's nothing to second-guess about what's in it. The technique is the real star here: pounding the garlic into a smooth paste with salt before emulsifying it into the yolks gives you that deep, savory backbone that store-bought versions can never quite replicate. Adding the olive oil one drop at a time at first is the key to a stable, creamy emulsion that holds its shape and coats a spoon beautifully. A final squeeze of lemon juice brightens everything up and keeps the flavors balanced. Spread it on sandwiches, serve it alongside roasted vegetables, or use it as a dipping sauce — it's endlessly versatile and completely free of any meat-based ingredients or hidden animal fats.
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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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