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Author Notes: This is a cross between the spicy Spanish Mojo Picon, (often served with potatoes) and aioli. I'd never attempted homemade mayo before and was amazed at how quickly it was ready. What have I been waiting for???
I served the finished sauce as an accompaniment to a platter of sweet potato chips, asparagus and anchovy fritters. - Kitchen Butterfly
Makes 1 cup
- 1 large egg yolk, preferably from organic eggs
- 1 tablespoon sherry vinegar
- 1 clove (smoked) garlic, mashed or passed through a garlic press
- 3/4 cup grapeseed oil
- 1/4 cup olive oil
- 1-2 chipotle peppers in adobo sauce, finely chopped plus 1-2 tablespoons of the adobo sauce
- Kosher salt, to taste
- Smoked paprika powder, to garnish
- Rinse a stainless steel bowl with hot water and then dry with kitchen tissues. Put the egg yolk, sherry vinegar, mashed garlic and a tiny pinch of salt in the clean bowl.
- Using a large balloon whisk, whisk as you gently pour in the grapeseed oil in a thin stream. The mixture will thicken and lighten in colour as you whisk. Once the grapeseed oil is finished, continue with the olive oil till exhausted.
- Fold in the chopped chipotle and add the adobo sauce. Gently combine till colour is uniform and peachy pink with smoky red chunks. Check for salt and adjust to taste.
- Refrigerate till ready to use. To serve, sprinkle with a pinch of smoked paprika powder. Enjoy.
- This recipe was entered in the contest for Your Best Use of Aioli