Chef Marcus Samuelsson, of New York City's Restaurant Aquavit, serves this aioli with fish and chips.
In a medium skillet, heat 2 tablespoons oil over medium heat. Add almonds, potato, onion, garlic, and thyme. Cook, stirring frequently, until fragrant and golden brown, about 6 minutes.
Transfer to a blender and puree, adding enough water to make the mixture smooth. Add egg yolks and mustard. With machine running, slowly add remaining olive oil and blend until smooth. Season with Tabasco, salt, pepper, and lime juice.