Red Meat Allergy Friendly Classic Aioli
Rich, garlicky, and impossibly creamy, this homemade aioli is the kind of condiment that makes everything it touches taste better — from roasted vegetables to crusty bread to a simple plate of crudités. The ingredient list is refreshingly short: garlic, egg yolks, lemon juice, and good olive oil, with nothing hidden in the mix that could cause concern for anyone managing a red meat sensitivity. Store-bought sauces and dressings can be a minefield of ambiguous flavorings and shared production lines, so making your own from scratch puts you fully in control. The technique is the real star here — building the emulsion drop by drop until the mixture transforms into something thick, glossy, and luxurious. That slow, patient pour is what separates a silky aioli from a broken, oily mess, so don't rush it. A final squeeze of lemon and a pinch of salt bring everything into sharp, bright focus. Make it once and you'll never reach for a jar again.
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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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