How to make white aioli? Whenever I make aioli with the traditional recipe of egg and oil it always turns out yellowish. It's obviously because of the color of the egg yolks. However, recently I've noticed some good restaurants serving quality aioli that is really white. Also some store bought ones are more white than yellow. 

I'm wondering how they make the aioli to be that white instead of the golden version I always get.
The original Valencian allioli and Maltese aljoli don't have egg yolk in its receipe. Egg yolk makes emulsification easier but it isn't necessary. Garlic itself is already an emulsifier. 

Allioli is made by pounding garlic with olive oil and salt in a mortar until smooth. The oil should be added little by little -- otherwise the emulsion breaks.