Jalapeno-Lime Aioli

1. 1

   Place the garlic and salt in the bowl of a food processor.

2. 2

   Process until pureed.

3. 3

   Add the egg and egg yolk and process, scraping down the sides of the bowl to combine the ingredients thoroughly.

4. 4

   With the machine running, very slowly add the canola oil,.

5. 5

   a few drops at a time at first; and then in a thin steady stream; it will emulsify and thicken.

6. 6

   Once the oil is added and the aioli has formed,.

7. 7

   quickly pulse in the lime zest and the lime juice.

8. 8

   Transfer to a bowl and stir in the peppers.

9. 9

   The aioli may be refrigerated in an airtight container for up to 1 day.

* Per serving · 4 servings · Values may vary.

No additional tips available.