Turkey Free Classic Aioli
Rich, garlicky, and impossibly silky, this classic aioli is the kind of condiment that makes everything it touches taste better. Built from just a handful of pantry staples — garlic, egg yolks, lemon juice, and good olive oil — it's a pure, unfussy emulsion that delivers serious flavor without any meat-based ingredients to worry about. The technique is the star here: pounding the garlic into a smooth paste first means every bite carries that deep, savory punch rather than sharp raw heat. Adding the olive oil drop by drop at the start is what coaxes the whole thing into that luscious, ribbon-holding consistency that store-bought versions can never quite replicate. A squeeze of lemon keeps it bright and balanced, and a final taste-and-adjust step means you can dial it in exactly to your liking. Spoon it over roasted vegetables, use it as a dipping sauce, or spread it thick on crusty bread — it's endlessly versatile and comes together in one bowl with a whisk.
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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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