Caffeine Free Classic Aioli
Rich, garlicky, and impossibly silky, this homemade 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 hidden in the ingredient list to second-guess. The technique is the real star here: pounding the garlic into a smooth paste first gives the finished sauce a depth and cohesion that pre-minced shortcuts simply can't match. Adding the olive oil drop by drop at the start is what builds that luscious, stable emulsion, transforming a few humble ingredients into something that looks and tastes genuinely restaurant-worthy. It's naturally free of anything stimulating, so you can enjoy it any time of day without a second thought. Slather it on sandwiches, use it as a dipping sauce for roasted vegetables, or serve it alongside grilled fish — it's endlessly versatile and keeps in the fridge for up to two days.
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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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