Garlic & Key Lime Aioli (And Variations)

Culinary 101...Make your own classic French Aioli and customize it! by Chef Pete Blohme, Panini Pete's


1 Large Egg Yolk
2 TBLS Dijon Mustard
2 TBLS Chopped Garlic
1 oz. Key Lime Juice
T TSP Kosher Salt & Ground Pepper
1 ea Fresh Lime Zest
2 cup Vegetable Oil

In a bowl of a food processor, fitted with a metal blade, combine the egg, mustard, garlic and Lime juice.
With the machine running, add the oil in a steady stream until the mixture is pale in color and thick
Remove from the processor add zest & season to taste
Refrigerate in air tight container

All begin with 2 cups of base Aioli

Lemony Aioli
(great with Salmon or to bind seafood salads)
Add the juice and zest of 2 lemons

Jamaican Roasted Pineapple Aioli
(Great with Jamaican Jerk Chicken or Shrimp)
Add cup of grilled and rough chopped fresh pineapple
And 2 TBLS. Brown sugar

Ancho Chili Aioli
(great on Chicken and Pork)
Add 3 TBLS. Ground Ancho powder

Roasted Jalepeno
(Great as a dip)
Roast, peel, and de-seed 2 jalapenos. Fine mince and add.

Mediterranean Aioli
(Great over grilled Tuna, to bind canned tuna, or a dip for fried calamari or gulf seafood!)

Add 1 TBLS minced capers & juice, 1 & TBLS chopped kalamata Olives, 2 tsp minced fresh oregano.

Roasted Shallot and Port
(Great for beef!)
Add 1 large roasted shallot minced and 2 TBLS Port wine!

You get the idea! Have fun the options are endless!