This silky, hand-whisked aioli builds its richness from garlic-infused oil and bright lemon juice, whisked drop by drop with Dijon mustard until it turns thick, pale, and glossy. Fresh thyme folded in at the end gives it an herby, slightly peppery finish that feels bright rather than heavy — a nice nod to the fresh-herb, good-oil backbone of Mediterranean-style cooking. It’s a great way to dress grilled vegetables, fish, or a warm bowl of potatoes, and it comes together with pantry staples and about a minute of steady whisking. Since it holds well in the fridge for a few days, it’s an easy make-ahead condiment to keep on hand for weeknight dinners or a simple spread on crusty bread. This one is a solid pick for a Mediterranean Diet Friendly kitchen, leaning on olive-forward oil, citrus, and fresh herbs to do all the flavor work.
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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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