Rich, garlicky, and impossibly creamy, this homemade aioli is the kind of condiment that makes everything it touches taste better — from roasted vegetables to grilled fish to a simple crusty bread. The ingredient list is refreshingly short: garlic, egg yolks, lemon juice, olive oil, and salt, which means you know exactly what's going into every spoonful. That simplicity is a genuine advantage for anyone navigating a nickel sensitivity, since many store-bought sauces and dressings sneak in ingredients that can quietly push nickel levels higher than expected. The technique here is all about patience — working the garlic into a smooth paste and adding the oil drop by drop builds a stable emulsion that turns silky and thick without any additives or stabilizers. Once you get the hang of that slow pour, the whole process feels almost meditative, and the payoff is a glossy, restaurant-quality sauce made entirely in your own kitchen. It keeps in the fridge for up to two days, so you can make a batch ahead and have a versatile, worry-free spread ready to go all week.
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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.
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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