Hazelnut Free Classic Aioli
Rich, garlicky, and impossibly silky, 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 clean, simple ingredients: garlic, egg yolks, lemon juice, and good olive oil. The technique is the magic here — pounding the garlic into a paste first gives the finished sauce a depth and smoothness that pre-minced garlic simply can't match. Whisking in the oil drop by drop at the start is what builds that luscious, stable emulsion, so don't rush that step. For anyone navigating tree nut allergies, this recipe is naturally free of hazelnuts and any nut-derived oils, relying entirely on extra-virgin olive oil for its richness. Store-bought aioli and flavored mayo can be surprisingly tricky to vet, making a homemade version like this one a genuinely stress-free choice. Make a batch on the weekend and keep it in the fridge — it disappears faster than you'd expect.
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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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