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‘Tis The Season

How a design pro decks his halls and throws a high-class holiday bash

(page 2 of 4)

Chili Lime Aioli

1 clove garlic, minced
1⁄2 tsp. kosher salt
1 large egg
1 large egg yolk
1 cup canola oil
2 tbsp. fresh lime juice
1 habanero pepper, seeds and ribs removed, minced
zest of one lime


Place the garlic and salt in the bowl of a food processor, process until pureed. Add egg and egg yolk and process. Scrape down the sides to combine all of the ingredients. With machine running, drizzle the canola oil until it emulsifies and thickens. Add the lime zest and juice and pulse to combine. Transfer to a bowl and stir in peppers. May be made a day ahead of time.


Photography: Matthew Gilson

Next: Dinner


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