Classic aioli from scratch

A Mediterranean sauce dish built on whole ingredients.

Servings: 4
Active time: 15 min
Total time: 15 min

Organic sourcing

Garlic and lemons are best sourced organic due to possible pesticide residues on the outside. Eggs don't need to be organic for residue reasons, but quality free-range often means better flavor.

Ingredients

• 2 large egg yolks
• 3 cloves garlic
• 1 cup extra-virgin olive oil
• 1 tbsp fresh lemon juice
• to taste sea salt
• to taste black pepper

Method

1. Mash the garlic cloves with a pinch of sea salt into a paste using a mortar and pestle.
2. In a mixing bowl, whisk together the egg yolks and the garlic paste until well combined.
3. Start adding the olive oil drop by drop, continuously whisking to create an emulsion.
4. Gradually increase to a thin stream as the mixture begins to thicken, ensuring it stays emulsified.
5. Once all the oil is incorporated, whisk in the lemon juice.
6. Season with additional sea salt and black pepper to taste.
7. Adjust the consistency with a bit of water if the aioli is too thick.

Notes

• The aioli can be made a day ahead and stored in the fridge.
• Use fresh, high-quality eggs for best results.
• Serve as a dip or accompaniment to grilled vegetables or meats.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Mediterranean recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.