Pistachio Free Classic Aioli
Rich, garlicky, and silky smooth, 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. The magic is in the emulsion: by adding the olive oil drop by drop at first, the egg yolks and lemon juice bind everything into a luscious, creamy sauce that holds its shape beautifully. Pasteurized egg yolks give you peace of mind without sacrificing that authentic, velvety texture. A mortar and pestle (or just patient knife work) turns the garlic and salt into a smooth paste that distributes evenly throughout, so every bite carries that deep, savory punch. The ingredient list is refreshingly short — just garlic, olive oil, egg yolks, lemon juice, water, and salt — which means there's no hunting labels for hidden additives or allergen cross-contact concerns. It comes together in one bowl with nothing but a whisk and a little patience, making it an approachable project for any home cook. 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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