Persian Lime Aioli

2 fresh garlic cloves, minced

1 tsp. sea salt

1 large egg yolk

1 Tbs. fresh squeezed lime juice

1/2 cup EVOO

1/2 cup Persian Lime extra virgin olive oil

 

Place the garlic and salt in the bowl of a food processor fitted with a metal blade or in a blender. Pulse for a few seconds. Add the egg yolk and lime juice. With the motor running, slowly add the safflower oil in a thin stream. Without turning the motor off, add the Persian Lime extra virgin olive slowly in a thin stream. Taste and finish with more salt if necessary.

 

Makes approximately 1 cup. 

 

* Feel free to play with the ratios between the oils to fit your taste. And please, please do not stop at Persian Lime Aioli. Try truffle oil, blood orange, lemon, Tuscan herb or garlic extra virgin olive oil mayonnaise too. I hope you enjoy!!!