Honey 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. The magic is in the technique: pounding the garlic into a smooth paste with salt before whisking it into the emulsion gives you a depth of flavor that store-bought versions simply can't match. With just six clean ingredients — garlic, egg yolks, lemon juice, water, olive oil, and salt — there's nothing hidden in here, making it a genuinely straightforward choice for anyone avoiding sweeteners like honey that often sneak into commercial sauces and dressings. The slow, patient drizzle of olive oil is what builds that luscious, thick texture, so don't rush it. Once you've nailed the emulsion, you'll have a glossy, spoonable sauce that holds a ribbon and coats everything beautifully. It keeps in the fridge for up to two days, though it rarely lasts that long.
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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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