Yeast Free Classic Aioli
Rich, garlicky, and impossibly silky, this homemade aioli is the kind of condiment that makes everything it touches taste better. Because it's built entirely from scratch — garlic, egg yolks, lemon juice, and good olive oil — there's no need to scan store-bought labels for hidden yeast extracts or fermented additives that can sneak into commercial versions. The technique is the star here: pounding the garlic into a smooth paste with salt before emulsifying it into the yolks gives you that deep, savory backbone without any shortcuts. Adding the olive oil drop by drop at first is what creates that luscious, thick texture that holds its shape and coats every bite. A squeeze of fresh lemon juice keeps it bright and balanced, cutting through the richness just enough. Spread it on sandwiches, serve it alongside roasted vegetables, or use it as a dipping sauce — it's endlessly versatile and comes together with nothing more than a bowl and 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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