In a bowl, whisk together the mayonnaise, lime juice, olive oil, grated garlic, and adobo sauce until well combined. If you prefer a spicier kick, feel free to add a bit more adobo sauce. Season the mixture with a pinch of salt and freshly cracked black pepper according to your taste. If you're cautious about garlic, start with one clove and adjust to your preference. You can also increase the adobo sauce by another 1/2 to 1 teaspoon for an extra punch of heat or add 1 to 2 more teaspoons of lime juice for a sharper tang.

Once blended, transfer the aioli into an airtight container and refrigerate for at least an hour before serving, allowing the flavors to meld beautifully. For the best results, let it chill even longer.