Gut Friendly Classic Aioli
Rich, garlicky, and impossibly creamy, this homemade aioli is the kind of condiment that makes everything it touches taste better. Made with just a handful of clean, whole-food ingredients — garlic, olive oil, egg yolks, lemon juice — it skips the stabilizers, preservatives, and seed oils that crowd most store-bought versions. Extra-virgin olive oil is the fat base here, which is a meaningful choice for anyone focused on keeping their gut happy and their ingredient list short. The technique of building the emulsion drop by drop might sound fussy, but it's what gives you that luxuriously thick, glossy texture that no jar can replicate. A bright hit of fresh lemon juice balances the richness, while the garlic paste melts seamlessly into every bite. Spread it on roasted vegetables, use it as a dip, or dollop it alongside grilled proteins — it's endlessly versatile and ready in 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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