This bright, garlicky aioli whisks together egg yolks, sharp Dijon mustard, and a bright hit of fresh lemon juice into a thick, creamy emulsion — no dairy in the ingredient list to begin with, just oil built up slowly until it turns glossy and pale. Garlic-infused oil does the heavy lifting here, giving that deep savory backbone without ever needing cream or butter to feel rich. Fresh thyme folded in at the end adds an earthy, aromatic note that plays beautifully against the tang of the mustard and vinegar. The whisking technique is what makes it: adding the oil in the slowest possible stream at first builds a stable, spoonable texture that holds a ribbon off the whisk. It's a fantastic dairy free condiment for roasted vegetables, grilled fish, or a sturdy sandwich, and it keeps well in the fridge for a few days so you can make it ahead. Simple pantry staples, one bowl, and a steady hand are really all this one asks of you.
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In a medium bowl, whisk together the pasteurized egg yolks, Dijon mustard, lemon juice, and white wine vinegar until smooth and slightly thickened, about 30 seconds.
While whisking constantly, add the garlic-infused oil in a very thin, steady stream — almost drop by drop for the first 2 tbsp — until the mixture begins to thicken and turn pale. Once an emulsion has formed and the mixture is visibly creamy, you can pour the remaining oil in a thin but slightly faster stream, whisking continuously until all the oil is incorporated and the aioli is thick enough to hold a ribbon when the whisk is lifted.
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