Nickel Allergy Friendly Aioli

Total time10 min

Prep time10 min

Cook time0 min

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Ingredients

8 servings

4 cloves garlic
¼ tsp kosher salt, plus more to taste
2 pasteurized egg yolks
1 tsp dijon mustard
Maille Dijon Originale Traditional Dijon Mustard No Added Sulfites 7.5 oz Annie's Natural Organic Dijon Mustard Bornier Mustard Dijon - 7.4 Oz Mustard Girl™ American Dijon Mustard Suzie's Organic Dijon Mustard
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1 tbsp fresh lemon juice
¾ cup extra-virgin olive oil
1–2 tsp warm water, as needed

Instructions

1
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.
2
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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