
Creamy, 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 no mystery about what's going into the bowl. For anyone avoiding black pepper, store-bought aioli and mayonnaise can be a minefield, with pepper tucked into seasoning blends or listed vaguely as "spices." Making it from scratch puts you completely in control, and the result is genuinely superior to anything in a jar. The technique is the real star here: working the garlic into a paste with salt, then building the emulsion drop by drop, gives you that luxuriously thick texture that clings to a crudité or a piece of crusty bread without ever breaking. A squeeze of lemon keeps it bright and balanced, while the extra-virgin olive oil lends a subtle fruitiness that rounds everything out. Spread it, dip into it, or dollop it over roasted vegetables — this is one of those recipes you'll find yourself making on repeat.
Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings






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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
