Mushroom Free Classic Aioli
Rich, garlicky, and impossibly silky, this classic aioli is the kind of condiment that makes everything it touches taste better. It comes together with just a handful of pantry staples — garlic, egg yolks, lemon juice, and good olive oil — so there's nothing hiding in the ingredient list that could cause concern. The technique is the real star here: pounding the garlic into a smooth paste with salt before emulsifying it with the yolks creates a depth of flavor that store-bought versions simply can't match. Adding the olive oil drop by drop at first is the key to that thick, creamy texture that holds its shape and coats every bite. A final squeeze of lemon brightens the whole thing and keeps it from feeling too heavy. Spread it on sandwiches, serve it alongside roasted vegetables, or use it as a dipping sauce — it's endlessly versatile and completely free of any fungi-derived ingredients or additives. 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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