*See Kitchen Notes for links and other information.
In a wide bowl add the mayonnaise, lime juice, and water. Whisk together until well blended.
Taste. Add salt if needed.
Mayonnaise – When Nadalyn sent me her recipe she knew that I would be changing it up a bit because she used Miracle Whip. Most of our lives we have teased each other about her dislike of mayonnaise and my dislike of Miracle Whip. So if you don’t like mayonnaise, Nadalyn recommends Miracle Whip. You could also use homemade mayonnaise.
Garlic Infused Oil and Roasted Garlic - Substitute with olive oil and a medium size clove of fresh garlic, minced.
Green chile powder – For a mild heat aioli, use all mild or medium powder, and use at least 2 tsp. if not 3. For a spicier aioli, use all hot chile powder or a mix of mild and hot. I find 2 tsp. of hot mighty spicy.
Aioli thickness – As I’ve already mentioned, the aioli thickens as it sits. This is due to the rehydration of the chile powder. If it is too thick when you get ready to serve it, whisk in a little more lime juice, water, or oil.
Recipe author: MJ of MJ's Kitchen