Tenina.com's Jalapeno and Lime Aioli

Need

1-2 cloves garlic
1-2 pickled jalapeños or more to taste
Pinch pink salt flakes pink salt flakes
2 egg yolks
15 Gram rice wine vinegar
2 Tablespoon pickling juice from jalapeños
300 Gram flavourless oil
Juice 2 limes

Do

Place garlic, jalapeños and salt into TM bowl and chop 5 sec/speed 9.
Add egg yolks, jalapeño juice and vinegar and mix 1 min/37ºC/Butterfly/speed 4.
Remove butterfly, then add oil through hole in lid, MC in place, 4 min/speed 5.
Add lime juice and blend 10 sec/speed 5.
Scrape into sterilised jar and keep in fridge up to 3 weeks.

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