Aioli is basically a flavoured, garlicky mayonnaise. Use this as a spread, dip or drizzle over a soup or salad. The cilantro/lime notes complement Mexican anything. (Except dessert!) This recipe originated with my Doterra cooking class menu, and if you don’t have the cilantro oil (which is different from the coriander oil) you can add fresh coriander leaves. SO what is the difference between cilantro and coriander oils? Cilantro is oil from the leaves and the coriander oil is from the seeds of the plant. None the less, here in Australia, we still call the cilantro leaves, coriander leaves...I stand corrected. You got it right all my American friends!
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- 2 cloves garlic
- Handful dry baby spinach
- 2 tsp vinegar of choice
- 1 tsp yellow mustard
- 1 egg
- Pinch Pink Salt Flakes BUY
- 300 g Extra Virgin Olive Oil (EVOO) BUY
- 2 drops doTERRA Oils cilantro BUY
- 5 drops doTERRA Oils lime BUY
- Juice 1 lime
Place garlic and spinach into TM bowl and chop 4 sec/speed 5.
Set timer to 4 minutes.
Add vinegar, mustard, egg and salt to TM bowl and emulsify 1 min/37°C/ speed 4.
When there are 3 minutes left on timer, hold MC in place with your hand, (to prevent it floating) while you pour the EVOO onto the lid.
Remove the lid, scrape around the blades and add more oil (onto the lid with blade on speed 4 again) for a thicker mayonnaise. Mayo will also thicken further once cooled.
Add the cilantro and lime oils as well as lime juice. Stir through 5 sec/speed 4.