Breastfeeding Friendly Classic Aioli
Rich, garlicky, and impossibly creamy, this homemade aioli is the kind of condiment that makes everything it touches taste better — from roasted vegetables to crusty bread to a simple grilled chicken breast. One of the smartest moves here is using pasteurized egg yolks, which deliver that classic silky emulsion without the concerns around raw eggs that nursing parents often need to keep in mind. Extra-virgin olive oil brings a dose of healthy fats, and the slow, patient drizzle technique is what transforms these humble ingredients into something that looks and tastes genuinely restaurant-worthy. The garlic paste method — whether you use a mortar and pestle or just the flat of a knife — is a small extra step that makes a huge difference, giving the finished sauce a smooth, mellow depth rather than sharp, raw bite. A squeeze of fresh lemon juice keeps everything bright and balanced. It comes together in one bowl with just a whisk, and the result keeps in the fridge for a couple of days, making it easy to prep ahead for the week. Once you've made aioli from scratch, the jarred stuff really doesn't stand a chance.
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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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