Nightshade Free Classic Aioli
Rich, garlicky, and impossibly silky, this classic aioli is the kind of condiment that makes everything it touches taste better. For anyone navigating a nightshade-free lifestyle, store-bought sauces and dips are often a minefield of hidden tomato, pepper, or paprika derivatives — but this recipe sidesteps all of that with a clean, simple ingredient list you can trust completely. The magic here is in the technique: pounding the garlic into a smooth paste with salt, then building the emulsion drop by drop with olive oil, creates a texture that's genuinely luxurious without any shortcuts or additives. Pasteurized egg yolks give it that stable, creamy body, while fresh lemon juice adds just enough brightness to keep things balanced. It comes together in a single bowl with a whisk, which means cleanup is minimal and the reward is enormous. Spoon it over roasted vegetables, use it as a dipping sauce, or spread it generously on anything that needs a flavor upgrade — this is one of those foundational recipes you'll find yourself reaching for again and again.
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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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