Paleo Dijon-Thyme Aioli
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Learn more →Ingredients
8 servings
- 2 pasteurized egg yolks
- 1 tbsp dijon mustard
- 1 tbsp fresh lemon juice
- ½ tsp white wine vinegar
- ¾ cup garlic-infused oil (oil only — discard any garlic solids)
- 1 tbsp fresh thyme leaves, finely chopped
- ¼ tsp fine salt
- ⅛ tsp ground white pepper
Instructions
- 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
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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