Nickel Allergy Friendly Dijon-Thyme Aioli

Ingredients

8 servings

Instructions

1. 1

   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.

2. 2

   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.