Peruvian Purple Potato Chips with Cilantro Aioli

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The aioli didn't have much taste. Had to add lime zest as well to add more flavor and still tasted a little bland. Added some pineapple chunks to compliment the salmon patties I was going to use it with, then needed to add aoli mixture to some mayo to thicken.

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The first two reviews were spot on, runny and terribly acidic. I didn't try the user suggestion to replace the 1 whole egg with two yolks...but i imagine that would help. I've made aioli's before using a whole egg and they turned out fine...I guess the extra lime juice complicates things. Not sure if I can fix it now...next time I'll trust my fellow reviewers!

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There is a typo you are only supposed to use the egg yolk.....not the whole egg. It is highly recommended to use two egg yolks to thicken the aioli to the consistency of mayonnaise......season to taste and enjoy....try this on top of fried oysters topped with caramelized onions

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Is there a typo in this recipe? Mine ended up in the garbage.

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Emeril's recipes are always the best, but this one just didn't work for me. The aioli didn't thicken as expected and the taste was very acidic.