This is a nice alternative to tartar sauce. It’s wonderful served on the side of a grilled salmon filet….mmmmm! I usually serve this with Calamari Frita or Fried Calamari Rings. It is also excellent as a marinade for chicken. There is something refreshingly delicious about lime. It’s for more than mojitos, you know. Until recently, we didn’t use lime that frequently. Everything was all about lemon. And lemon is damned delicious, so is lime…and orange for that matter, but I digress.
As I said, I use this as a dip for Fried Calamari. It’s soooooo much better than tartar sauce and it goes together quickly. Place the ingredients in a small bowl. Give it a good stir; cover and chill for at least 20 minutes. I usually make a double batch and just have it in the fridge. It keeps well and is pretty delicious. I have used it to bind chicken and shrimp salads together. This is a nice dip for cooked shrimp and I like it smeared on a chicken or turkey sandwich, too. Options…yup! Just trying to help out.
- 3/4 cup mayonnaise (I used low-fat)
- 1/4 cup plain Greek-style yogurt
- 2 cloves garlic, put through a press
- Grated zest of 1 large lime
- 3 tablespoons lime juice
- 2 tablespoons good quality extra virgin olive oil
- Large pinch of kosher salt
Place everything in a bowl; stir until well combined. Cover and chill for at least 2 hours. Store in a container in the fridge. Keeps for 7 to 10 days in the fridge.
Lime-Garlic Aïoli Recipe©Marcia Lahens 2018. All rights reserved.