Carrageenan Free Classic Aioli
Rich, garlicky, and impossibly silky, this homemade aioli is the kind of condiment that makes everything it touches taste better — from roasted vegetables to crusty bread to grilled fish. Store-bought versions often sneak in stabilizers and thickeners like carrageenan to extend shelf life, so making it from scratch is the cleanest way to know exactly what's in your jar. The magic here is all in the technique: pounding the garlic into a smooth paste with salt, then building a slow, patient emulsion with olive oil, egg yolks, lemon juice, and a splash of cold water. Adding the oil drop by drop at first is the non-negotiable step that transforms these simple ingredients into something thick, glossy, and restaurant-worthy. A bright hit of lemon keeps it from feeling heavy, while the extra-virgin olive oil gives it a fruity depth that no squeeze bottle can replicate. It comes together in one bowl with a whisk, and the result is a sauce you'll want to put on absolutely everything.
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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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