Freshly pounded garlic paste is the secret to this aioli's deep, savory backbone, whisked together with egg yolks, Dijon mustard, and a bright hit of fresh lemon juice. The real magic happens as extra-virgin olive oil gets worked in drop by drop, building a thick, glossy emulsion that turns pale and creamy right before your eyes. A touch of warm water loosens it to the perfect spoonable texture, so it clings beautifully to roasted vegetables, crusty bread, or a platter of crisp fries. It's rich, garlicky, and lemon-forward in all the right ways, and it comes together with nothing more than a bowl and a whisk. This one's a natural fit for a dairy free table, ready to spoon over just about anything that needs a little extra indulgence.
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Using a mortar and pestle, pound the garlic cloves with the 1/4 tsp kosher salt until a smooth, sticky paste forms with no visible chunks. Alternatively, mince the garlic finely on a cutting board, then use the flat of the knife to smear and scrape it repeatedly against the board until it becomes a paste.
Transfer the garlic paste to a medium bowl. Add the pasteurized egg yolks, Dijon mustard, and lemon juice, and whisk together until the mixture is smooth and slightly thickened, about 30 seconds.
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