Pescatarian Classic Aioli
Rich, garlicky, and impossibly silky, this classic aioli is the kind of condiment that makes everything it touches taste more special. It comes together from just a handful of pantry staples — garlic, egg yolks, lemon juice, and good olive oil — so the quality of each ingredient really shines through. The technique is the star here: pounding the garlic into a paste with salt before whisking it into the emulsion gives the finished sauce a depth and smoothness that store-bought versions simply can't match. Adding the olive oil drop by drop at first is the key move that locks in that thick, creamy texture without any breaking or greasiness. Since the recipe relies entirely on eggs, citrus, and plant-based fats, it fits naturally into a pescatarian lifestyle with zero substitutions needed. Slather it on grilled fish, use it as a dipping sauce for roasted vegetables, or spread it generously on a crusty sandwich — it genuinely elevates whatever it touches. Make a batch on the weekend 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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