Paraben 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. It's built entirely from whole, recognizable ingredients: fresh garlic, egg yolks, lemon juice, and good olive oil, with nothing synthetic or processed sneaking into the mix. That matters a lot when you're trying to avoid preservatives and chemical additives that show up in so many store-bought sauces and dressings. The technique here is the real magic — pounding the garlic into a paste first gives the finished sauce a depth and smoothness that minced garlic alone just can't deliver. Taking your time with the oil, adding it drop by drop at first, is what coaxes the emulsion into that thick, glossy, spoonable texture. Once you've made aioli from scratch, it's genuinely hard to go back to anything from a jar.
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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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