Paleo Classic Aioli
Rich, garlicky, and impossibly silky, this homemade aioli is the kind of condiment that makes everything it touches taste better. It comes together with just a handful of clean, whole ingredients — garlic, egg yolks, lemon juice, and good extra-virgin olive oil — which means it fits naturally into a grain-free, legume-free way of eating without any workarounds or substitutions. Store-bought versions almost always sneak in refined seed oils or stabilizers that don't belong on a real-food plate, so making it from scratch is genuinely worth the effort. The technique is the star here: pounding the garlic into a paste first, then building the emulsion drop by drop, gives you that thick, ribbon-holding texture that no jar can replicate. A splash of cold water and fresh lemon juice keep the balance bright without overwhelming the deep, savory garlic base. Slather it on grilled meats, use it as a dipping sauce for roasted vegetables, or spread it across anything that needs a serious flavor upgrade.
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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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