Gluten Free Classic Aioli
Rich, garlicky, and impossibly silky, this homemade aioli is the kind of condiment that makes everything it touches taste better. The ingredient list is beautifully short — just garlic, egg yolks, lemon juice, olive oil, and salt — which means every element earns its place and nothing sneaks in to cause concern. For anyone navigating gluten sensitivities, store-bought sauces and dressings can be a minefield of hidden additives and thickeners, but this recipe is naturally free of all that by design. The real magic happens in the emulsification process: adding the olive oil drop by drop at first coaxes the yolks and oil into a thick, stable, ribbon-holding cream that no jar version can match. A hit of fresh lemon juice brightens the whole thing and keeps the garlic from feeling too sharp. Spread it on roasted vegetables, use it as a dipping sauce, or dollop it alongside grilled proteins — it pulls serious flavor duty across the board. Make it fresh and it's ready in minutes; tuck it in the fridge and it holds beautifully for a couple of days.
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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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