Fresh garlic pounded into a smooth paste sets the stage for this rich, silky aioli, brightened with a hit of lemon juice and a touch of Dijon mustard for depth. Pasteurized egg yolks whisk up pale and thick, then slowly welcome a steady stream of extra-virgin olive oil until the whole thing turns glossy, thick, and spoonable. A splash of warm water at the end lets you dial in the exact texture you want, whether that's a thick dip or a looser drizzle. Every ingredient here is naturally straightforward for a gluten free kitchen, so you can whisk this up with total confidence. It's the kind of sauce that turns roasted vegetables, grilled fish, or a simple sandwich into something special, and it keeps well in the fridge for whenever you need a quick flavor boost.
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Using a microplane or the flat side of a chef's knife, grate or mince the garlic cloves to a fine paste. Sprinkle the 1/4 tsp salt over the paste and use the back of the knife to work it into a smooth, uniform purée.
In a medium bowl, whisk together the pasteurized egg yolks, Dijon mustard, and lemon juice until the mixture is pale and slightly thickened, about 30 seconds.
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