Emulsifier Free Classic Aioli
Rich, garlicky, and impossibly creamy, this classic aioli is the kind of condiment that makes everything it touches taste better — from roasted vegetables to crusty bread to grilled fish. What makes it stand out for anyone avoiding commercial emulsifiers is that the silky texture here comes entirely from technique and a handful of clean, whole ingredients. No lecithin, no polysorbates, no stabilizers hiding in a squeeze bottle — just garlic, egg yolks, lemon juice, and good olive oil doing exactly what they've done for centuries. The key is patience: adding the oil drop by drop at first coaxes the yolks and oil into a stable, glossy emulsion without any chemical help. Once that base is established, the rest of the oil comes together quickly and the result is thick enough to hold its shape on a spoon. A mortar and pestle (or a careful hand with a knife) turns the garlic into a smooth paste that distributes evenly throughout, giving every bite that deep, savory punch. It keeps in the fridge for a couple of days, though it rarely lasts that long.
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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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