Chicken 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 a simple grain bowl. The ingredient list is refreshingly short: garlic, egg yolks, lemon juice, olive oil, and a pinch of salt. No poultry, no meat, no hidden proteins to worry about — just a handful of pantry staples that come together into something genuinely luxurious. The technique is the real star here: pounding the garlic into a paste first gives the finished sauce a depth and smoothness that pre-minced garlic simply can't match. Adding the olive oil one drop at a time in the early stages is what builds that stable, creamy emulsion — rush it and the sauce breaks, take your time and you get something that holds a ribbon on the surface and coats a spoon beautifully. A squeeze of fresh lemon juice at the end keeps it bright and balanced rather than heavy. Make it ahead and keep it in the fridge for up to two days, and you'll find yourself reaching for it constantly.
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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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