I have a question about the recipe "Fried Oysters with Saffron Aioli" from Savorykitchen.
I'm pregnant and can't eat raw eggs, and would love to modify this aioli somehow - do you have any recommendations?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
HalfPint is a trusted home cook.
You can use pasteurized eggs.
Chops is a trusted home cook.
You could used store-bought mayonaise and add the spices into it.
Whisk the lemon juice into the yolk and bring the mixture to 160F in a double boiler setup. The acid in the lemon will raise the yolk's curdling point above the pasteurization temperature. Cool in an ice bath.