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.
Serve.