Capsaicin Free Classic Aioli
Rich, garlicky, and impossibly silky, this classic aioli is the kind of condiment that makes everything it touches taste more special. It comes together with just a handful of clean, simple ingredients — garlic, egg yolks, lemon juice, and good olive oil — so there's no need to scan labels for hidden heat or spice additives. Many store-bought versions sneak in chili-derived ingredients or spice blends that can be hard to spot, making a homemade batch the smartest move for anyone avoiding capsaicin entirely. The technique is the real star here: pounding the garlic into a paste first gives you that deep, savory backbone, while adding the olive oil drop by drop builds a stable, creamy emulsion that holds its shape beautifully. A squeeze of lemon brightens the whole thing without any burn. Spread it on sandwiches, serve it alongside roasted vegetables, or use it as a dipping sauce — it's endlessly versatile and completely free of anything spicy.
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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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