Jalapeno and Lime Aioli

Makes 400g jar approx
by Tenina Holder

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I do love this recipe...mind you I can pretty much add anything to homemade mayo and be in love with it...but this is a keeper. Use it for coleslaw, sandwiches, salads in general, and bring on the corn chips. I do love a creamy dip and this is just perfect in it's own right.

Should a spread be required for anything Mexican, this is it.

So, don't take my word for it, go and do people. Go and do. It will keep for about 4 weeks in a sterlised jar in the fridge, unless of course you know it's there...then the forecast for survival is a lot less.


Need

  • 1-2 cloves garlic
  • 1-2 pickled jalapeños or more to taste
  • Pinch Pink Salt Flakes pink salt flakes BUY
  • 2 egg yolks
  • 15 g rice wine vinegar
  • 2 tbsp pickling juice from jalapeños
  • 300 g flavourless oil
  • Juice 2 limes

Do

1  

Place garlic, jalapeños and salt into TM bowl and chop 5 sec/speed 9.

2  

Add egg yolks, jalapeño juice and vinegar and mix 1 min/37ºC/Butterfly/speed 4.

3  

Remove butterfly, then add oil through hole in lid, MC in place, 4 min/speed 5.

4  

Add lime juice and blend 10 sec/speed 5.

5  

Scrape into sterilised jar and keep in fridge up to 3 weeks.

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