Tenina.com's Jalapeno and Lime Aioli



  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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