Lime Aioli
A zesty, creamy condiment blending garlic-infused aioli with vibrant lime. Perfect for sandwiches, seafood, or veggie dips, this easy recipe yields 150g—ideal for two. Packed with Vitamin C, antioxidants, and healthy fats.
Equipment
- 1 Blender or food processor
- 1 Ovenproof dish
- 1 Small container
- 1 Knife and chopping board
Ingredients
- 120 ml Corn oil cold-pressed preferred for nutrients
- 9 g Dijon mustard antioxidant-rich, aids digestion
- 10 g Garlic (peeled) for garlic confit
- 36 g Fresh lime juice
- 2 g Lime zest zest only the green part
- 0.36 g Salt adjust to taste
- 7.2 ml Pasteurized egg yolk for safe emulsification
Instructions
- Peel and trim 10g of garlic cloves. Place in a small ovenproof dish, cover with part of the 120 ml corn oil, and roast at 90°C (195°F) for 45–60 minutes until soft and fragrant. Cool, then separate garlic from oil, reserving the infused oil.
- In a blender or food processor, combine 7.2 ml pasteurized egg yolk, 5g confit garlic, 9g Dijon mustard, and 0.18g salt. Pulse until smooth.
- With the blender running, slowly drizzle in the reserved garlic-infused corn oil. The mixture will thicken into a creamy emulsion. Add 36g lime juice and 2g lime zest, blending until silky.
- Taste and adjust with remaining 0.18g salt or extra lime zest for bolder citrus flavor. Blend briefly, then transfer to a clean container.
Notes
Store in an airtight container in the fridge for 3–5 days. Do not freeze, as emulsion may break. For variations, try adding cayenne for spice or cilantro for a fresh twist. Serve as a dip, spread, or drizzle on seafood, tacos, or sandwiches.