Rice Free 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 with just a handful of honest ingredients — garlic, egg yolks, lemon juice, and good olive oil — so there's no need to scan a label for hidden fillers or starchy thickeners. The technique is the magic here: pounding the garlic into a smooth paste first means every bite carries deep, even flavor, while adding the oil drop by drop builds that luscious, creamy emulsion from scratch. It's a satisfying process once you get the rhythm, and watching a thin stream of olive oil transform into something thick enough to hold a ribbon is genuinely rewarding. Spoon it over roasted vegetables, use it as a dipping sauce, or spread it generously on anything that needs a little lift — it holds beautifully in the fridge for up to two days, so you can make it ahead and reach 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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