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Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
In the bowl of a food processor, combine the pasteurized egg yolks, lemon juice, Dijon mustard, and fine salt. Pulse 4–5 times until the mixture is pale yellow and slightly thickened.
With the processor running, pour the light olive oil in a very thin, steady stream through the feed tube — start with drops for the first 30 seconds, then increase to a thin thread. Continue until all 3/4 cup of oil is incorporated and the mixture is thick and creamy, about 2 minutes total. The aioli should hold a ribbon when the blade stops.
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