Chop the Lemon habanero chilli and garlic very finely. Make sure that the garlic becomes a really fine paste. Set the garlic and Lemon habanero aside.
Mix the egg yolks and garlic in a bowl with a whisk. Beat well and add about 50 millilitres of oil drop by drop to the egg yolk mixture, stirring continuously. It is very important that the oil is completely absorbed into the egg mixture. Continue beating and now add the remaining oil in a thin stream. Your aioli should now have the thickness of mayonnaise.
Add the finely chopped lemon habanero and stir well again. Season to taste with lemon juice, pepper and salt. Place the habanero aioli in the refrigerator so that the flavours can be absorbed.
No time to make aioli yourself? Then buy it in the store and add chopped Lemon Habanero.