Wheat Free Classic Aioli
Garlic lovers, this one is for you. A true classic aioli is nothing more than fresh garlic, egg yolks, lemon juice, and good olive oil — and that simplicity is exactly what makes it so satisfying to pull off at home. There's no flour, no starch, no thickener of any kind, so anyone avoiding wheat can dig in without a second thought. The real magic happens when you add that olive oil drop by drop, coaxing the emulsion into something thick, glossy, and almost impossibly creamy. Pounding the garlic into a paste with salt before it ever hits the bowl is the kind of old-school technique that makes a noticeable difference in the final flavor — smooth, pungent, and deeply savory rather than sharp or raw. A squeeze of lemon keeps everything bright and balanced. Slather it on roasted vegetables, use it as a dipping sauce, or spread it generously on anything that needs a little lift.
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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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