Tree Nut 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 a simple grilled chicken sandwich. The base is beautifully straightforward: pounded garlic, egg yolks, lemon juice, and good extra-virgin olive oil, all coaxed into a glossy, thick emulsion with nothing more than a whisk and a little patience. For anyone navigating tree nut allergies, store-bought condiments and restaurant sauces can be a minefield of unexpected additives and shared-facility warnings, so making your own from scratch is genuinely the smarter move. The real magic here is in the technique — adding the oil drop by drop at first is what builds that stable, creamy emulsion that holds its shape and coats everything beautifully. Pasteurized egg yolks give you peace of mind without sacrificing the luscious texture that makes classic aioli so irresistible. A final squeeze of lemon and a pinch of extra salt pull the whole thing together into something that tastes far more impressive than the short ingredient list suggests.
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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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