This silky homemade aioli comes together right on your countertop, no special equipment required beyond a whisk and a steady hand. Pasteurized egg yolks and Dijon mustard form the base, and slowly drizzling in garlic-infused olive oil builds a thick, glossy emulsion that clings to a whisk in a perfect ribbon. A bright hit of lemon juice and a pinch of white pepper give it a peppery, tangy edge that sets it apart from the jarred stuff. Since it's built entirely from scratch with straightforward pantry staples, you know exactly what's going into every spoonful, making it a solid choice for a gluten free kitchen. Spoon it over roasted vegetables, swipe it onto sandwiches, or use it as a dip for crispy fries — it's endlessly versatile and keeps well in the fridge for whenever a craving hits.
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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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