Whisked pasteurized egg yolks form the base of this silky aioli, brightened with Dijon mustard, fresh lemon juice, and a touch of white wine vinegar. Garlic-infused oil gets streamed in drop by drop until the mixture turns pale and thick enough to hold a ribbon off the whisk — that slow pour is the real secret to a stable, luxurious emulsion. Fresh thyme leaves fold in at the end, giving the whole thing an herby, savory lift that pairs beautifully with roasted vegetables, grilled meats, or a crisp sandwich. It's a naturally good fit for a gluten free table, no special swaps needed to make it work. Keep it in the fridge for up to three days and you've got a make-ahead condiment ready whenever you need a punch of flavor.
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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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