Soy 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 grilled fish. Store-bought versions often sneak in soybean oil or soy-derived emulsifiers, so making it from scratch is genuinely the cleanest route to a pure, bold result. Here, the emulsion comes entirely from egg yolks, extra-virgin olive oil, and a little patience — no fillers, no shortcuts, no hidden ingredients to second-guess. The technique is the magic: adding the oil drop by drop at first coaxes the yolks and oil into a stable, creamy emulsion that thickens beautifully as you go. Pounding the garlic into a paste with salt before it ever hits the bowl is what gives this aioli its deep, savory backbone rather than a sharp, raw bite. A squeeze of lemon juice at the end keeps everything bright and balanced. Make it once and you'll understand why people have been doing it this way for centuries.
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!