Lactose Free Classic Aioli
Rich, garlicky, and impossibly silky, this classic aioli is the kind of condiment that makes everything it touches taste more special. The ingredient list is beautifully short — just garlic, egg yolks, lemon juice, olive oil, and a pinch of salt — which means there is no dairy hiding anywhere in the mix. That makes it a naturally safe choice for anyone navigating lactose sensitivity without having to swap a single thing or hunt down specialty products. The real magic here is the emulsification process: adding the olive oil drop by drop at first coaxes the yolks and oil into a thick, glossy sauce that holds its shape and coats a spoon like a dream. Pounding the garlic into a paste with salt before it ever hits the bowl is a small step that pays off enormously in depth of flavor. Spoon it over roasted vegetables, use it as a dip for crusty bread, or spread it generously on a sandwich — it elevates just about anything. Make a batch and keep it 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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