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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/2 cup(s) canola oil |
2 tablespoon(s) cilantro, finely chopped |
1 teaspoon(s) dijon mustard |
1 whole(s) egg, plus one egg yolk |
1 tablespoon(s) extra-virgin olive oil |
1/2 cup(s) extra-virgin olive oil |
1 1/4 teaspoon(s) kosher salt |
1 large clove garlic, minced |
1 tablespoon(s) lime juice |
Directions:
1. In a blender, put eggs, mustard, and 1 tablespoon olive oil. Blend until thick (about 15-20 seconds).
2. In a liquid measuring cup, combine 1/2 cup olive oil and canola oil. Slowly drizzle oil into blender until aioli thickens. Do not add oil too quickly and be sure that the emulsion has absorbed oil before adding more.
3. Transfer into a small bowl. Season with garlic, lime juice, cilantro, and salt.
4. If mixture becomes too thick, add 2-3 tablespoons of warm water, whisking constantly.
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