High Fructose Corn Syrup Free Classic Aioli
Rich, garlicky, and impossibly creamy, this classic aioli is the kind of condiment that makes everything it touches taste better — from roasted vegetables to crusty bread to grilled fish. So many store-bought sauces and dressings sneak in high fructose corn syrup as a sweetener or preservative, which makes finding a clean version on the shelf genuinely frustrating. Making it from scratch with just garlic, egg yolks, lemon juice, and good olive oil means you know exactly what's in every spoonful. The real magic here is the emulsification process — adding the oil drop by drop at first coaxes the yolks and oil into a thick, stable sauce that holds its shape beautifully. A mortar and pestle (or a little patience with a knife) turns the raw garlic and salt into a smooth paste that distributes evenly throughout, giving you that signature bold flavor without any harsh chunks. It's a technique-driven recipe that rewards a slow hand, and once you've made it yourself, the jarred stuff simply won't cut it anymore.
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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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