2 large egg yolks, at room temperature*
2 teaspoons sea salt
2 cloves garlic, smashed
1 tablespoon fresh lime juice
3⁄4 cup VSOP Chipotle Extra Virgin Olive Oil**
1⁄4 cup VSOP Persian Lime Extra Virgin Olive Oil**
In the bowl of a food processor or blender jar, add the egg yolks, salt, garlic and lime juice. Process until well combined. VERY SLOWLY, drop by drop, begin to drizzle in the Chipotle & Lime Extra Virgin Olive Oil while the machine is running. Extreme patience must be taken with this slow process, as too much olive oil poured in at once will cause the sauce to break. Once the olive oil is completely poured in and emulsified, remove the aioli to a sealed container and refrigerate. Makes 1 1/4 cups of aioli.
*This recipe contains raw egg yolks. If you have a compromised immune system, you can use pasteurized eggs for this recipe.
**Available at VSOP