Lime alioli



  1. Put the egg yolks, mustard, lime, vinegar, water and sugar in a mixing bowl and blend together
  2. Using a stand mixer on low, continue beating the mix and slowly drizzle in the oil, allowing the oil to be incorporated smoothly before adding more
  3. Taste and season
  4. Store in the fridge for up to 2 weeks
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One Response to Lime alioli

  1. Pingback: Fennel and red cabbage slaw | dinners, preserves, and of course baking

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