Pregnancy Friendly White Pepper Aioli
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
8 servings
- 2 pasteurized egg yolks
Ingredient noteThe eggs here are pasteurized, which kills salmonella, so the egg itself is fine during pregnancy even when it is not cooked.
- 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)Can be omitted
white wine vinegar
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!