Shellfish Free Classic Aioli
Rich, garlicky, and impossibly silky, this homemade aioli is the kind of condiment that makes everything it touches taste better. The technique here is all about patience — working the garlic into a smooth paste with salt first, then building the emulsion drop by drop until the sauce transforms into something thick and glossy. Pasteurized egg yolks give you that classic creamy body while keeping things safer than raw eggs straight from the shell, and a hit of fresh lemon juice keeps the richness perfectly balanced. Extra-virgin olive oil is the backbone of the whole thing, lending a fruity depth you simply won't find in any jarred alternative. This is a naturally shellfish-free recipe with no hidden seafood derivatives to worry about — just clean, straightforward pantry staples doing exactly what they're supposed to do. Spoon it over roasted vegetables, use it as a dipping sauce, or spread it generously on crusty bread and let it steal the show.
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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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