Lime Aioli - Thermomix Recipes from Steph

Lime Aioli

 This recipe is by Tenina and comes from her personal website

3-4 cloves garlic

2 eggs seperated

1 tsp wholegrain mustard

1 tsp cider vinegar

400-500g flavorless oil

pinch sea salt

juice 1 lime

Place peeled garlic into TM bowl and chop for 4 seconds on speed 6.

Add egg yolks and mustard and insert Butterfly.

Beat for 2 minutes at 37oC on speed 4.

Add vinegar and then with blade turning at speed 4 add oil through hole in lid by drizzling slowly over a period of 4 minutes.

Add egg whites, salt and lime juice and beat briefly just to combine before scraping down sides of bowl and blending for a few more seconds.

Serve immediately with home made fries.


6-7 Royal Blue potatoes

50g Parmesan cubed

2 tsp paprika

few tbsp plain flour

sea salt to taste

drizzle of oil

Preheat oven to 190oC. Line 2 large baking trays with paper.

Cut fries equally and dry in clean tea towel.

Place Parmesan and paprika into TM bowl and mill for 10 seconds until very fine.

Using only half the potatoes at a time, dredge with flour, salt and Parmesan mix. Repeat with other half. Divide between 2 trays, drizzle with oil and bake in hot oven until browned and crispy.

Serve while hot with Lime Aioli, and try not to spill it down your chin now…really!


  1. avatar Eve Says:

    Gorgeous aioli and so quick and easy to make am never buying this stuff off the shelf ever again. :)

  2. avatar Steph Says:

    Thanks for your feedback Eve, this recipe is my favourite mayo as well. Visit Tenina’s website.. everything she touches is golden!!!

  3. avatar Gemma Says:

    does the aioli keep in the fridge or does it need to be eaten straight away? Thanks.

  4. avatar Steph Says:

    You need to keep it in the fridge but it would also need to be used with in a few days..

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