This silky homemade aioli comes together with just a whisk and a steady hand, building a thick, creamy emulsion from pasteurized egg yolks and good olive oil. Garlic-infused oil gives it that deep, roasted-garlic flavor without any actual cloves to mince, while a touch of Dijon and lemon juice keep the flavor bright and balanced. A pinch of white pepper adds warmth and a subtle bite that's different from the usual black pepper punch, making this feel a little more elevated than a standard condiment. It's the kind of sauce that turns simple fries, roasted vegetables, or a sandwich into something worth slowing down for. Since it's built entirely from oil, egg yolk, and citrus, this one is an easy, reliable choice to keep in a dairy free kitchen.
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Whisk together the pasteurized egg yolks, Dijon mustard, and 1 tbsp lemon juice in a medium bowl until smooth and slightly thickened, about 30 seconds.
Combine the garlic-infused olive oil and light olive oil in a small measuring cup. While whisking constantly, add the oil to the yolk mixture one drop at a time for the first 2 tbsp — the mixture should thicken noticeably and turn pale yellow as the emulsion forms.
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