BHA & BHT Free Classic Aioli
Rich, garlicky, and impossibly silky, this homemade aioli is the kind of condiment that makes everything it touches taste better — from roasted vegetables to crusty bread to grilled fish. Store-bought versions often rely on synthetic preservatives to extend shelf life, so making your own from scratch is the cleanest way to get that pure, bright flavor without any unwanted additives. The technique here is all about patience: pounding the garlic into a smooth paste and adding the olive oil drop by drop builds a stable emulsion that's thick, glossy, and deeply satisfying. Pasteurized egg yolks give you peace of mind while still delivering the luscious body that makes aioli so irresistible. A squeeze of fresh lemon juice keeps the whole thing balanced and lively, cutting through the richness just enough. Once you've made it this way, it's hard to go back to anything from a jar.
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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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