Vegetarian Classic Aioli
Rich, garlicky, and impossibly silky, this homemade aioli is the kind of condiment that makes everything it touches taste more special. It comes together with just a handful of real ingredients — garlic, egg yolks, lemon juice, and good olive oil — so there's no mystery about what's actually in the jar. The technique is the star here: pounding the garlic into a paste with salt before emulsifying it into the yolks creates a depth of flavor that store-bought versions simply can't replicate. Whisking the oil in drop by drop at first is the key move that builds a stable, creamy emulsion without any shortcuts or additives. A final squeeze of lemon and a pinch of salt let you dial in the flavor exactly to your taste. Spoon it over roasted vegetables, use it as a dipping sauce, or spread it generously on crusty bread — it elevates just about anything on the table.
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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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