Nickel Allergy Friendly White Pepper Aioli
Total time10 min
Prep time10 min
Cook time0 min
5.0(21)
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Learn more →Ingredients
8 servings
- 2 pasteurized egg yolks
- 1 tsp dijon mustard
- 1 tbsp fresh lemon juice
- ½ cup garlic-infused olive oil
- ¼ cup light olive oil or neutral oil
- ¼ tsp fine salt
- ¼ tsp white pepper
- 1 tsp extra lemon juice or white wine vinegar, to taste (optional)
Instructions
- 1
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.
- 2
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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