Rich, garlicky, and impossibly silky, this homemade aioli is the kind of condiment that makes everything it touches taste more special. The ingredient list is refreshingly short — just garlic, egg yolks, lemon juice, olive oil, and salt — which is exactly what makes it such a smart choice when you're navigating a diet that cuts out sugars, vinegars, and processed additives hiding in store-bought sauces. Most commercial mayonnaises and aiolis contain ingredients that can quietly derail your progress, so making your own from scratch puts you fully in control. The technique here is all about patience: building the emulsion drop by drop at first so the olive oil and egg yolks bind into something thick, glossy, and deeply satisfying. Fresh lemon juice adds just enough brightness without tipping into anything fermented or problematic. It's a versatile staple you'll want to keep in the fridge all week — draped over roasted vegetables, used as a dipping sauce, or spread across anything that needs a little lift.
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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.
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