- In a blender, combine egg yolk, onion, garlic, shallot, lime juice, and white balsamic. Process until the mixture is smooth.
- Slowly drizzle oils into the blender on high until desired thickness
- Season with jalapeño pepper, 1 1/2 tablespoons salt, and black pepper. Refrigerate.
- Blanch yucca in boiling salted water until yellow in color and fork tender, about 8 minutes. Fry at 350ºF until golden brown. Toss with salt and serve with aioli.
- Recipe type: Appetizers
- Cuisine: Brazilian