- Lime Aioli
- 1 garlic clove, crushed
- 1 room temperature egg, separated
- 1 tsp dijon mustard
- 1 tbs fresh lime juice
- 250g light olive oil
- Sea salt flakes
- Cracked pepper
- Prepare aioli by adding garlic, egg yolk, salt, pepper, mustard and lime juice to a blender or Thermomix with butterfly insert speed 4/20 sec. With the motor running, very slowly add oil until the aioli starts to emulsify. Add reserved egg white and pulse for 10 seconds. Refrigerate.
Recipe by Helen Tzouganatos at https://helentzouganatos.com/lime-aioli/
3.4.3177