Garlic and Lime Aioli is an essential recipe that every home cook should learn how to master because it's also the same recipe that is used for mayonnaise, with some small differences (ie. no garlic, lemon juice or white wine vinegar instead of lime juice and a tsp of dijon mustard).
It's the perfect creamy replacement for dairy for those that choose not to eat it, and pairs perfectly with tortilla chips, nachos, burritos, or even the humble sandwich! It elevates everything you pair it with. I've even mixed it with chilled coconut cream and chopped cucumbers to make a delicious thick tzatziki.
Garlic and Lime Aioli
- 2 egg yolks
- Juice of 1 med-large lime
- 1 cup neutral-flavoured oil see notes
- 2 med-large cloves of garlic minced or finely chopped
- Pinch fine sea salt
- Put the egg yolks, lime juice and salt in a tall jar just wider than the blade section of the stick blender - usually a stick blender will come with its own container that can be used for this.
- Blend the egg yolks and lime juice for 1-2 minutes until thouroughly mixed.
- Very very slowly, drizzle in the oil while blender is going. Stop pouring when ⅓ of the oil has been added, but keep mixing and move the stick blender around, being careful not to tip over the container. The aoili will start becoming thicker after a few minutes. Keep blending and it will happen!
- Start adding in the remaining oil very slowly and keep blending. You may need to move the stick up and down to fully incorporate the oil.
- Manually add in and mix the minced garlic to finish the aoili.
- Refrigerate after opening. Lasts for up to 1 week.
- Neutral flavoured oils that I recommend include extra light olive oil, macadamia oil , avocado oil, high oleic sunflower oil or even a combination. Coconut oil, ghee or butter are not suitable.
- Equipment: stick blender with beaker or tall glass jar. A high speed blender may also work, but I haven't tried it. Instructions are available online.