Chestnut 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, a splash of cold water, and good extra-virgin olive oil. The real magic happens in the technique, as adding the oil drop by drop at first coaxes the mixture into a stable, creamy emulsion that thickens beautifully before your eyes. Because this recipe relies entirely on whole, straightforward pantry staples, there's no need to scan labels or worry about unexpected additions sneaking in. Pounding the garlic into a smooth paste with salt is the kind of old-school step that genuinely pays off, giving the finished sauce a mellow depth rather than sharp, raw bite. A final squeeze of lemon and a pinch of extra salt let you dial in the flavor exactly to your liking. Make it fresh, keep it chilled, and watch it disappear faster than you expected.
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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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