Gelatin Free Classic Aioli
Rich, garlicky, and silky smooth, this classic aioli is the kind of condiment that makes everything it touches taste better — from roasted vegetables to crusty bread to grilled fish. It comes together with just a handful of real, whole ingredients: garlic, egg yolks, lemon juice, and good olive oil. No stabilizers, no thickeners, no hidden additives — just a proper emulsion built the old-fashioned way. Many store-bought versions sneak in unexpected gelling or stabilizing agents to extend shelf life, so making it from scratch gives you total control over what goes into the bowl. The technique is the magic here: adding the oil drop by drop at first coaxes the yolks and oil into a thick, creamy emulsion that holds beautifully without any help from outside ingredients. A final squeeze of lemon and a pinch of salt bring everything into sharp, bright focus. Once you've made aioli this way, it's genuinely hard to go back to the jarred stuff.
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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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