Mustard Free Classic Aioli
Rich, garlicky, and silky smooth, 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 dipping sauces and flavored mayonnaises sneak in mustard or mustard derivatives as an emulsifier or flavor booster, which makes finding a safe option genuinely tricky. This version builds its creamy, stable texture the old-fashioned way: a slow, patient drizzle of extra-virgin olive oil whisked into egg yolks, lemon juice, and a splash of cold water. The garlic is pounded into a smooth paste first, which means every bite carries that deep, mellow punch without any harsh raw chunks. It's a pure, clean ingredient list that delivers serious restaurant-quality results right at home. The technique takes a little patience during that first drop-by-drop pour, but once the emulsion clicks into place, the whole thing comes together beautifully. Make a batch, keep it in the fridge, and watch it disappear faster than you'd expect.
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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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