Citric Acid Free Classic Aioli
Rich, garlicky, and impossibly creamy, this homemade aioli is the kind of condiment that makes everything it touches taste better — from roasted vegetables to crusty bread to grilled proteins. Many store-bought versions sneak in citric acid as a preservative or flavor stabilizer, which makes finding a truly clean option frustrating, but making it from scratch puts you in complete control of every ingredient. The technique here is all about patience: pounding the garlic into a smooth paste and adding the olive oil drop by drop coaxes the emulsion into that signature thick, velvety texture. Pasteurized egg yolks give you the richness and binding power the sauce needs while keeping things safe to eat without cooking. A small hit of fresh lemon juice brightens the whole thing without overwhelming the deep, savory garlic flavor. Once you've nailed the slow pour and watched the mixture transform from loose and yellow to opaque and glossy, you'll understand why this classic sauce has never needed much more than a handful of honest ingredients.
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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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