Coconut 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 grilled chicken breast. The ingredient list is refreshingly short: garlic, egg yolks, lemon juice, olive oil, and a pinch of salt. That's it. No hidden additives, no tropical oils, no fillers — just a clean, from-scratch emulsion you control entirely. The technique is the real magic 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 drop by drop at the start is the key to a stable, creamy emulsion that holds its shape beautifully. It's a little meditative, honestly — and the payoff is a glossy, restaurant-quality sauce you made with your own hands in about ten minutes.
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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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