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In a medium bowl, whisk together the pasteurized egg yolks, lemon juice, and Dijon mustard until smooth and slightly pale, about 30 seconds.
While whisking constantly, add the garlic-infused oil in a very thin, steady stream — starting with just a few drops at a time — until the mixture begins to thicken and emulsify. Once about a quarter of the oil is incorporated and the aioli looks creamy and cohesive, pour the remaining oil in a slow, thin 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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