Nutmeg 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. The magic is in the emulsion: by adding the olive oil drop by drop at first, the egg yolks and lemon juice slowly bind everything into a thick, glossy sauce that holds its shape beautifully. The ingredient list is refreshingly short and clean, with nothing hidden or unexpected — just garlic, salt, pasteurized egg yolks, lemon juice, water, and good extra-virgin olive oil. That simplicity is exactly what makes it so easy to trust for anyone avoiding certain spices or seasonings that tend to sneak into store-bought versions. Pounding the garlic into a paste with salt is a small step that makes a big difference, giving the finished aioli a smooth, mellow depth rather than sharp, raw bite. It comes together in one bowl with a whisk, and the result is a restaurant-quality sauce you can have on the table in minutes.
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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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