Seed Oil Free Classic Aioli
Rich, garlicky, and impossibly creamy, this classic aioli is the kind of condiment that makes everything it touches taste better — from roasted vegetables to grilled fish to a simple piece of crusty bread. The entire recipe is built on just six clean ingredients, with extra-virgin olive oil doing all the heavy lifting in place of the refined, industrially processed oils you'd find lurking in most store-bought versions. That swap matters more than people realize, since conventional mayonnaise and aioli products almost always rely on canola, soybean, or sunflower oil. Here, the slow, patient drizzle of olive oil into the egg yolk base is what creates that lush, stable emulsion — no shortcuts, no fillers, just technique. Pounding the garlic into a paste with salt is a small step that makes a big difference, giving the finished sauce a smooth, mellow heat rather than sharp raw bite. 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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