Seeds 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 a simple grilled chicken breast. The technique is the star here: building a true emulsion by adding olive oil drop by drop until the mixture transforms into something thick, glossy, and deeply satisfying. Because the ingredient list is so clean and focused — garlic, egg yolks, lemon juice, and good olive oil — there's nothing hiding in here that could trip up anyone avoiding seeds or seed-derived oils. Extra-virgin olive oil does all the heavy lifting, giving the aioli a fruity, peppery backbone that store-bought versions simply can't match. The mortar-and-pestle step for the garlic paste is worth every second, creating that smooth, almost melted base that makes the final texture so cohesive. Whisk carefully, be patient with the oil, and you'll end up with a restaurant-quality sauce that comes together with just a bowl and a little elbow grease.
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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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