Nitrate & Nitrite 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 breast. The ingredient list is refreshingly short: fresh garlic, egg yolks, lemon juice, olive oil, and a pinch of salt. That simplicity is exactly what makes it such a smart choice when you're avoiding processed condiments, which often sneak in preservatives you'd rather not deal with. Store-bought mayo and flavored sauces are common culprits for hidden additives, so making your own from scratch puts you fully in control of what goes on the plate. The technique here is all about patience — building the emulsion drop by drop at first so the olive oil binds into something thick, creamy, and luxurious rather than breaking into a greasy mess. Pasteurized egg yolks give you peace of mind without sacrificing that classic richness, and the cold water helps stabilize the whole thing beautifully. Once you've made aioli this way, reaching for a jar at the grocery store is going to feel like a serious downgrade.
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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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