In the bowl of a food processor or blender jar, add the egg yolks, salt, garlic and lime juice. Process until well combined.
Very slowly, begin to drizzle in the Chipotle EVOO while the machine is running. Extreme patience must be taken with this slow process, as too much olive oil poured in at once will cause the sauce to break.
Once the olive oil is completely poured in and emulsified, store the aioli to a sealed container and refrigerate.
This recipe contains raw egg yolks. If you have a compromised immune system, you can use pasteurized eggs for this recipe. This recipe uses Frescolio's Chipotle Infused EVOO. You could also try it with any of the following EVOO for a different taste: