Legume 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. Many store-bought sauces and dips sneak in legume-derived ingredients like soybean oil or pea protein, so making your own from scratch is the cleanest way to stay on track without sacrificing flavor. The entire recipe builds on just six simple ingredients: garlic, salt, egg yolks, lemon juice, water, and good olive oil. The real magic happens in the emulsification process — adding the oil drop by drop at first coaxes the yolks and oil into a thick, creamy ribbon that holds its shape beautifully. Pounding the garlic into a paste with salt before it ever hits the bowl is the step most recipes skip, and it's what gives this aioli its deep, rounded flavor rather than a sharp, raw bite. A squeeze of lemon at the end keeps everything bright and balanced. Make a batch on the weekend and you'll find yourself reaching for it all week 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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