Chipotle Garlic Aioli

Created by Jaymee Sire for California Olive Ranch

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INGREDIENTS

  • 1 large egg yolk (from a pasteurized egg)
  • 1 chipotle pepper in adobo sauce (from a can), finely minced
  • 2 teaspoons freshly squeezed lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1/2 cup California Olive Ranch Garlic Infused Olive Oil (may not use the full amount)
  • 1/2 cup 100% California Olive Ranch Extra Virgin Olive Oil (may not use the full amount)
  • Kosher salt, to taste

INSTRUCTIONS

Place egg yolk, minced chipotle pepper (and a little of the sauce), lemon juice and Dijon mustard in a medium bowl. Whisk until combined. Starting with 1/4 cup of the Garlic Infused Olive Oil, begin adding oil one drop at a time while continually whisking. Do not add the next drop until oil is completely emulsified. After 1/4 cup has been added, switch to the California EVOO, and repeat the process, ending with the final 1/4 cup of Garlic Infused Oil (if needed.) As the aioli starts to come together, you can start adding oil in a thin stream. Continue adding oil until it reaches your desired consistency. If it becomes too thick, you can add a few drops of water to thin it out. If it’s too thin, continue adding more olive oil.

2

Once aioli is the consistency of mayonnaise, season to taste with kosher salt and whisk to combine. Refrigerate until ready to use. (Will keep for at least a week in the refrigerator, covered.)

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