From Bobby Flay's kitchen · Mesa Grill, New York
shake · egg emulsion
NATIONAL AWARD WINNERGlasscourt Aioli
From a national-award-winning chef
Ratio
MAYO 240LIME JUICE 30
Ingredients
- MAYO240 ml
- GARLIC10 g
- LIME JUICE30 ml
- LIME ZEST2 g
- SALTto taste
- PEPPERto taste
Method
- Pour to the lines in order (bottom → top): MAYO, LIME JUICE.
- Add finishing notes: GARLIC, LIME ZEST, SALT, PEPPER.
- Cap the jar and shake until emulsified.
Provenance
Southwestern American grill chef; James Beard Rising Star and National TV Cooking Award. Mesa Grill (New York, closed) and Bobby's Burger Palace among branded kitchens; Food Network host.
Originally published as Garlic-Lime Aioli.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Bobby Flay / Food Network (published as “Garlic-Lime Aioli”). Full citation lives in Provenance.