lime aioli with potato salad

  • 2 fresh garlic cloves, minced
  • 1 tsp sea salt
  • 1 large egg yolk
  • 1 tbs fresh squeezed lime juice
  • 1 cup Georgetown Olive Oil's Lime olive oil

Place the garlic and salt in the bowl of a food processor fitted with a metal blade or in a blender. Pulse for a few seconds. Add the egg yolk and lime juice. With the motor running, slowly add the Persian Lime extra virgin olive in a thin stream. Taste and finish with more salt if necessary. Refrigerate for about an hour to let all the flavors develop. This citrusy creamy sauce goes with just about anything.
Use it to top your turkey burgers, fish tacos, grilled chicken or white fish, potato salad and more.