Oats Free Classic Aioli
Rich, garlicky, and impossibly silky, this homemade aioli is the kind of condiment that makes everything it touches taste better — from roasted vegetables to crusty bread to grilled fish. The ingredient list is refreshingly short: garlic, egg yolks, lemon juice, olive oil, and a pinch of salt. That simplicity is exactly what makes it so satisfying to pull off. For anyone navigating grain sensitivities, store-bought sauces and dressings can be a minefield of unexpected additives, but this recipe is naturally free of any such concerns — just pure, clean emulsion. The technique is the real star here: pounding the garlic into a paste first gives the aioli a depth and smoothness that pre-minced garlic simply can't match. Whisking in the olive oil drop by drop sounds fussy, but it's what creates that luscious, thick texture that holds its shape on a spoon. Make a batch on Sunday and you'll find yourself reaching for it all week long.
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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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