Pregnancy Friendly Aioli
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Learn more →Ingredients
8 servings
- 4 cloves garlic
- ¼ tsp kosher salt, plus more to taste
- 2 pasteurized egg yolks
Ingredient noteThe eggs here are pasteurized, which kills salmonella, so the egg itself is fine during pregnancy even when it is not cooked.
- 1 tsp dijon mustard
- 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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