Cilantro-Lime Aioli


This aioli goes with the Mini Crab Cakes, but is a lovely addition to seafood, and can also be used in sandwiches or over grilled chicken. Ingredients 1 large egg yolk, room temperature Juice of half a lime 1/2 tsp. Dijon mustard (not coarse grained) 1/4 cup vegetable oil 3 tbsp. extra virgin olive oil 2 garlic clovesContinue reading “Cilantro-Lime Aioli”