Macadamia 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 a simple grilled chicken. The technique here is all about patience: working the garlic into a smooth paste first, then building a proper emulsion drop by drop, which gives you that thick, glossy texture you'd expect from a great French bistro. Just six straightforward ingredients do all the heavy lifting, and every single one of them is naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress involved. Pasteurized egg yolks make the emulsion stable and safe, while a hit of fresh lemon juice keeps the flavor bright and balanced against the richness of the olive oil. The slow pour is the secret — once you see the mixture turn opaque and start to thicken, you'll know the magic is happening. Keep a batch in the fridge and you'll find yourself reaching for it constantly.
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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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