Pecan Free Classic Aioli
Rich, garlicky, and impossibly silky, this homemade aioli is the kind of condiment that makes everything it touches taste better. The base is beautifully simple — just garlic, egg yolks, lemon juice, and good olive oil — so there's no guesswork about what's actually in it. That matters when you're navigating tree nut concerns, since store-bought sauces and dressings can hide unexpected ingredients or come from facilities with shared equipment. Making it from scratch puts you completely in control. The real magic here is in the technique: pounding the garlic into a paste and adding the oil drop by drop builds a lush, stable emulsion that's thick enough to hold its shape. A squeeze of lemon at the end brightens the whole thing and balances the richness of the olive oil. Slather it on sandwiches, serve it alongside roasted vegetables, or use it as a dipping sauce — it disappears fast no matter how you use it.
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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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