This creamy, hand-whisked aioli builds its richness the classic way, starting with pasteurized egg yolks and Dijon mustard whisked into a smooth base before oil is added drop by drop until a thick, glossy emulsion forms. Garlic-infused olive oil brings all the savory depth you want without any actual garlic cloves in the mix, making it an easy fit for anyone watching FODMAPs closely. A bright hit of fresh lemon juice and a pinch of white pepper give it a peppery, tangy edge, while a final splash of lemon or white wine vinegar lets you dial in the acidity exactly how you like it. The result holds a ribbon off the whisk and keeps beautifully in a jar in the fridge, ready to spoon over roasted vegetables, grilled meats, or a simple sandwich. It's a great low FODMAP staple to have on hand whenever a recipe calls for something creamy and garlicky without the digestive troublemakers.
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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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