Pork 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 grilled fish. The ingredient list is refreshingly short: just garlic, egg yolks, lemon juice, olive oil, and a pinch of salt, which means every element earns its place in the bowl. The real magic happens in the technique — pounding the garlic into a smooth paste first, then building the emulsion drop by drop, gives you that thick, glossy texture that store-bought versions can never quite replicate. Because this recipe relies entirely on pantry staples and fresh produce, there's nothing hidden to worry about — no mystery additives, no animal-derived fats beyond the egg yolks, and absolutely no pork-derived ingredients like lard or gelatin that sometimes sneak into commercial sauces and dressings. Pasteurized egg yolks keep things safer without sacrificing the creamy, emulsified body that makes aioli so luxurious. A squeeze of lemon at the end brightens the whole thing and keeps the richness from feeling heavy. Make a batch on the weekend and you'll find yourself reaching for it all week long.

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