I'm pregnant and can't eat raw eggs, and would love to modify this aioli somehow - do you have any recommendations?

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Fried Oysters with Saffron Aioli
Recipe question for: Fried Oysters with Saffron Aioli

3 Comments

ChefOno April 10, 2012
Or:

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.
 
sexyLAMBCHOPx April 10, 2012
You could used store-bought mayonaise and add the spices into it.
 
HalfPint April 10, 2012
You can use pasteurized eggs.
 
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