Pregnancy Friendly Classic Garlic Aioli
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Learn more →Ingredients
6 servings
- 3 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 mortar and pestle, pound the garlic cloves with the 1/4 tsp kosher salt until a smooth, sticky paste forms with no visible chunks. Alternatively, mince the garlic finely on a cutting board, then use the flat of the knife to smear and scrape it repeatedly against the board until it becomes a paste.
- 2
Transfer the garlic paste to a medium bowl. Add the pasteurized egg yolks, Dijon mustard, and lemon juice, and whisk together until the mixture is smooth and slightly thickened, about 30 seconds.
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