Caper and lime aioli

Doug Sherring

Serve with pan-fried fish of your choice.

Ingredients

2 large	Garlic cloves, crushed
1 tsp	Sea salt
2	Egg yolks (Main)
2 Tbsp	Capers (Main)
1 Tbsp	White wine vinegar
1 Tbsp	Lime juice
2 cups	Olive oil
2 Tbsp	Water

Directions

1. Mix the garlic with the sea salt to form a smooth paste. Use a mortar and pestle for this if you have one, otherwise use the back of a spoon to squash and mix together.
2. Add garlic paste to a food processor, with the egg yolks, capers, vinegar, and lime juice. Pulse to mix, then leave the machine running and slowly add the olive oil in a steady stream. Add about half the oil, then add a couple of tablespoons of water to stop the aioli from splitting. Add the rest of the oil, and then a little more water, until you get the right consistency. Taste, and add a little more flaky sea salt if necessary.
3. Serve with your favourite pan-fried fish. Will keep in an airtight container in the fridge for up to a week.

If you liked this recipe, try Delaney's

beer-battered fish