Lime aioli
Lime aioli is a zesty, creamy sauce combining fresh lime, egg yolks, garlic, and olive oil. It’s ideal for enhancing seafood, vegetables, and sandwiches.
Cook time 0 min
Prep time 15 min
Ingredients:
2 limes4 yolks
2 tsp mustard
1 cup olive oil
2 garlic cloves
salt & pepper to taste
Lime aioli is a zesty and creamy sauce that can add a burst of flavor to a wide variety of dishes. This simple yet delectable recipe combines fresh lime, rich egg yolks, pungent garlic, and smooth olive oil, creating a versatile condiment that pairs wonderfully with seafood, vegetables, sandwiches, and more.
Instructions:
- Start by zesting the limes and then set the zest aside.
- Juice the limes into a bowl. You should get around 2-3 tablespoons of lime juice. Keep both the juice and zest for later use.
- In a medium mixing bowl, add the egg yolks and mustard.
- Whisk together until the mixture is smooth and well combined.
- Peel and finely mince the garlic cloves. You can use a garlic press if you prefer.
- Add the minced garlic to the yolk and mustard mixture, whisking to incorporate.
- Begin adding the olive oil to the yolk mixture very slowly, just a few drops at a time, while whisking continuously. This step is crucial to help the aioli emulsify properly.
- As the mixture begins to thicken, you can start to add the oil in a thin, steady stream, continuing to whisk constantly until all the oil is fully incorporated.
- Once the aioli has reached a smooth and creamy consistency, add the lime zest and juice to the bowl.
- Whisk until the zest and juice are fully combined and the aioli is smooth.
- Season the aioli with salt and pepper to your liking. Start with a pinch of each, then taste and adjust as necessary.
- Transfer the lime aioli to a clean container and cover with a lid or plastic wrap.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
- Serve as a dip, spread, or sauce with your favorite dishes.
Enjoy your homemade lime aioli as a delightful dip, spread, or dressing. Its tangy and creamy profile will elevate your dishes and impress your family and guests. Store any leftovers in an airtight container in the refrigerator, and use within a week for the best flavor.
Lime aioli FAQ:
Lime aioli can be stored in the refrigerator for up to one week. Make sure it’s in a sealed container to maintain freshness.
For a vegan version, you can use aquafaba (the liquid from canned chickpeas) as a substitute for egg yolks. Start with 3 tablespoons of aquafaba and follow the same emulsifying process.
Yes, you can substitute olive oil with other oils like avocado oil or canola oil. However, using a high-quality extra virgin olive oil will give the aioli the best flavor.
Your aioli is properly emulsified when it reaches a smooth and thick consistency. If it seems too runny, continue whisking while slowly adding a bit more oil.
Lime aioli pairs excellently with seafood, grilled vegetables, sandwiches, and as a dip for chips or raw vegetables.
Tips:
- Use fresh limes for the best flavor and zest.
- Make sure the egg yolks are at room temperature to help the aioli emulsify properly.
- Slowly add the olive oil while constantly whisking to ensure a smooth and creamy texture.
- Adjust the amount of garlic to suit your personal taste preferences.
- Season with salt and pepper to enhance the overall flavor, starting with a small amount and adjusting accordingly.
- If the aioli is too thick, you can thin it out with a small amount of water or additional lime juice.
- Store the aioli in the refrigerator and use it within a week for the freshest taste.
Nutrition per serving
6 ServingsCalories 45kcal
Protein 2.14g
Carbohydrates 2.95g
Fiber 0.75g
Sugar 0.49g
Fat 44g
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