Pregnancy Friendly Dijon-Thyme Aioli
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
8 servings
- 2 pasteurized egg yolksIngredient note
The eggs here are pasteurized, which kills salmonella, so the egg itself is fine during pregnancy even when it is not cooked.
- 1 tbsp dijon mustard
- 1 tbsp fresh lemon juice
- ½ tsp white wine vinegar
Chef's tipUse the same amount of unseasoned rice vinegar. It is slightly milder, so taste and add a little more if needed. - 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!