Can I Eat Aioli Sauce During Pregnancy?
At a Glance:
⚠️ Concern: Traditional aioli is made with raw eggs, which can carry Salmonella and pose a foodborne illness risk during pregnancy.
🔥 Risk Level: Unsafe if made with raw, unpasteurized eggs. Safer if made with pasteurized eggs or store-bought, commercially prepared aioli.
✅ Safe Practices: Check ingredient labels, use pasteurized eggs if making it at home, and store aioli properly in the refrigerator.
Aioli is a creamy, garlicky sauce popular in Mediterranean cooking — delicious with fries, seafood, or vegetables. However, if you’re pregnant, you might wonder whether aioli is safe to enjoy. The key factor is whether raw eggs are used in its preparation, since raw or undercooked eggs can harbor Salmonella bacteria.
Let’s break down the safety considerations and how you can still enjoy aioli during pregnancy with peace of mind.
Why Traditional Aioli May Be Risky During Pregnancy
Classic aioli recipes often combine:
Raw egg yolks
Olive oil
Garlic
Lemon juice or vinegar
While these ingredients sound simple, raw or undercooked eggs are a known risk for Salmonella, which can cause:
Fever
Diarrhea
Severe dehydration
Possible complications for the baby
Pregnant individuals are more vulnerable to foodborne illnesses, making it critical to avoid raw egg–based sauces.
Is Store-Bought Aioli Safe?
✅ Most store-bought aioli uses pasteurized eggs or egg yolk powder, making it generally safe to consume during pregnancy.
✅ Always check the label to ensure it states pasteurized eggs.
✅ Keep commercial aioli refrigerated and consume before its expiration date.
What About Homemade Aioli?
Homemade aioli made with raw, unpasteurized eggs is not safe during pregnancy due to the Salmonella risk. However, you can make a pregnancy-friendly aioli by:
Using pasteurized eggs (available in many grocery stores)
Following safe handling practices
Storing it in the refrigerator and consuming within a couple of days
Tips for Aioli Safety During Pregnancy
✅ Check for pasteurized eggs on the label if buying store-bought
✅ Refrigerate aioli and use it within the recommended time
✅ Avoid aioli served at buffets or restaurants if you can’t verify how it was prepared
✅ When in doubt, skip homemade aioli unless you’re sure it uses pasteurized eggs
A Pregnancy-Safe Aioli Recipe
Garlic-Lemon Aioli (with Pasteurized Eggs)
Ingredients:
1 pasteurized egg yolk
1 tsp Dijon mustard
1 tbsp lemon juice
1 garlic clove, minced
1/2 cup olive oil
Salt and pepper to taste
Instructions:
In a bowl, whisk together the egg yolk, mustard, lemon juice, and garlic.
Slowly drizzle in olive oil while whisking continuously until thick and creamy.
Season with salt and pepper.
Store in the fridge and consume within 2 days.
Conclusion: Aioli Can Be Safe — With Precautions
Aioli can stay on the menu during pregnancy if it is made with pasteurized eggs. Avoid homemade aioli with raw eggs unless you can guarantee the eggs are pasteurized.
When in doubt, consult your healthcare provider about any sauces or dips made with eggs.
Disclaimer: The content on this website is for informational purposes only and is not intended as a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or another qualified health provider with any questions regarding your health, pregnancy, or medical conditions.
Reference: https://www.fda.gov/food/people-risk-foodborne-illness/dairy-and-eggs-food-safety-moms-be
