Roughly chop the garlic cloves, place them in a tall container with the herbs and chop them up with a blender. Add the oil slowly, first drop by drop, then in a thin stream and mix again and again until the oil has been absorbed. If the consistency of the mass is as desired, season with lime juice and salt. Be careful when seasoning, this aioli is extremely hot! Fill in twist-off jars and ideally park in the refrigerator. In my opinion, it will keep well chilled for at least 6 months, there is no egg yolk in it.
I consciously wanted a coarse aioli, if you want it more creamy, better squeeze the garlic cloves first.
Ingredients
Print Recipe
Pin Recipe