Cashew Free Classic Aioli
Rich, garlicky, and impossibly silky, this classic aioli is the kind of condiment that makes everything it touches taste better — from roasted vegetables to crusty bread to grilled fish. The ingredient list is refreshingly short: just garlic, egg yolks, lemon juice, olive oil, and a pinch of salt. That simplicity is actually the whole point, and it means there's no need to scan labels or worry about hidden nut-based fillers sneaking into your sauce. The real magic happens in the technique — pounding the garlic into a smooth paste first, then building the emulsion drop by drop until the mixture transforms into something thick, glossy, and deeply savory. Whisking in the olive oil slowly is the key step that holds everything together, so don't rush it. Once you've made aioli from scratch, the jarred stuff genuinely loses its appeal. It keeps in the fridge for a couple of days, though it rarely lasts that long.
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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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