Sesame Free Classic Aioli
Rich, garlicky, and impossibly silky, this homemade aioli is the kind of condiment that makes everything it touches taste better — from roasted vegetables to crusty bread to grilled fish. The technique here is all about patience: building the emulsion drop by drop with olive oil, egg yolks, and a splash of lemon juice until you get that thick, glossy, spoonable texture that store-bought versions can only dream of. For anyone navigating sesame sensitivities, jarred sauces and dips can be a minefield of hidden tahini or sesame oil, but this recipe keeps things beautifully straightforward with just six clean ingredients. The garlic is worked into a paste with salt before anything else, which gives the finished aioli a mellow, deeply savory backbone rather than a sharp raw bite. Pasteurized egg yolks make the whole process a little more forgiving while keeping the emulsion stable and food-safe. Once you've made it from scratch, it's genuinely hard to go back — this is the kind of sauce that earns a permanent spot in your weekly rotation.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!