I love aioli, of all types. Though making your own aioli (like mayonnaise) calls for raw egg yolks. Food safety in mind, I prefer to temper my eggs in a double boiler, much like one does when making hollandaise sauce. Alternatively, these days, you can purchase pasteurized eggs in most grocery stores. However, if you cannot find pasteurized eggs or don't care to purchase separate eggs than you already have in your refrigerator, tempering your eggs is a good way avoid potential food complications.