Rich, garlicky, and silky smooth, this homemade aioli is the kind of condiment that makes everything it touches taste more special. The technique here is all about patience — working the garlic into a paste with salt first, then building a proper emulsion drop by drop with olive oil, egg yolks, and a squeeze of fresh lemon. The result is a sauce with real depth and body that no jar from the store can match. Grain-free by nature, it relies entirely on whole, simple ingredients with zero fillers, starches, or thickeners to worry about. That makes it a genuinely safe and satisfying choice for anyone navigating grain sensitivities, since every component is straightforward and easy to verify. Serve it alongside roasted vegetables, spread it on a sandwich, or use it as a dipping sauce — it elevates just about anything on the table.
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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.
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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