Ginger Free Classic Aioli
Rich, garlicky, and impossibly silky, this classic aioli is the kind of condiment that makes everything it touches taste more special. Built from just a handful of pantry staples — garlic, egg yolks, lemon juice, and good olive oil — it comes together through a satisfying process of slow emulsification that feels almost like kitchen magic. For anyone avoiding ginger, store-bought aioli and flavored mayo blends can be a minefield of unexpected spice additions, but this recipe keeps things clean and straightforward with zero hidden ingredients to worry about. The technique is the star here: pounding the garlic into a smooth paste first is what gives the finished sauce that deep, mellow bite without any harsh raw chunks. Whisking in the olive oil drop by drop at the start is the key to a stable, creamy emulsion that holds its shape beautifully. Spoon it over roasted vegetables, use it as a dipping sauce, or spread it generously on a sandwich — it elevates just about anything it touches.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!