Brazil Nut Free Classic Aioli
Rich, garlicky, and impossibly creamy, this classic aioli is the kind of condiment that makes everything it touches taste better — from roasted vegetables to crusty bread to grilled proteins. The technique here is all about patience: working the garlic into a smooth paste with salt, then building a proper emulsion drop by drop with olive oil, egg yolks, lemon juice, and a splash of cold water. That slow pour is what transforms a handful of simple ingredients into something silky and luxurious. Store-bought versions often sneak in additives or use neutral oils that flatten the flavor, but making it yourself with good extra-virgin olive oil means every bite has real depth and character. The pasteurized egg yolks give you peace of mind without sacrificing the richness that makes aioli so satisfying. A squeeze of lemon at the end keeps it bright and balanced, and you can dial the salt up or down to suit whatever you're serving it with. Once you've made this from scratch, it's genuinely hard to go back to the jarred stuff.
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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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