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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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