Cinnamon Free Classic Aioli
Rich, garlicky, and impossibly silky, this classic aioli is the kind of condiment that makes everything it touches taste more luxurious. Built from just a handful of pantry staples — garlic, egg yolks, lemon juice, and good olive oil — it's a beautifully pure sauce with zero hidden spices or flavoring agents to worry about. For anyone navigating a sensitivity to warming spices, a homemade emulsion like this is a far safer bet than store-bought versions, which often sneak in unexpected seasonings. The technique is the real star here: pounding the garlic into a paste with salt creates an intensely savory base, and adding the olive oil drop by drop coaxes everything into a thick, glossy emulsion that holds its shape beautifully. A splash of lemon juice brightens the whole thing without overpowering the garlic's natural punch. Serve it alongside roasted vegetables, spread it on crusty bread, or use it as a dipping sauce — it elevates just about anything on the table.
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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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