Amalia’s Salsa Alioli y Cilantro

Lime and cilantro aioli

Makes about one cup

3/4 cups Spanish extra virgin olive oil
2-3 garlic cloves, mashed to a paste
1 egg yolk from a hardboiled egg
1 lime juiced
½ cup fresh cilantro leaves, chopped
Kosher salt and freshly ground white pepper to taste

To make the aioli, in the blender, combine the olive oil, garlic, egg yolk, lime juice, cilantro, salt and pepper and process to blend. Taste and adjust seasonings, if needed.

Uses: raw or cooked vegetables, sandwiches, fried fish or shrimp.