Smoky Chipotle aioli

By • May 22, 2011 • 19 Comments

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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
  1. 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.
  2. 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.
  3. 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.
  4. Refrigerate till ready to use. To serve, sprinkle with a pinch of smoked paprika powder. Enjoy.
Jump to Comments (19)

Tags: chipotle, Spanish

Comments (19) Questions (0)

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Summer_2010_1048

over 3 years ago Midge

Sounds so delicious! Saving this!

Ozoz_profile

over 3 years ago Kitchen Butterfly

Thanks wssmom and Adamnsvetcooking!

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Wow - sounds amazing KB! Will be looking for your yummy fritter recipe, too!

Ozoz_profile

over 3 years ago Kitchen Butterfly

Thanks MrsLarkin - fritter recipe is posted already! Glad to see the Chipotle cult has members

Me

over 3 years ago TheWimpyVegetarian

I love love love smoky chipotle anything and know I would love this!! Great recipe KB!

Ozoz_profile

over 3 years ago Kitchen Butterfly

Thanks ChezSuzanne....I love the easy of incorporating that smoky flavour by using the wonderful 'canned' ..in adobo.

Me

over 3 years ago wssmom

This + sweet potato chips = heaven!

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over 3 years ago adamnsvetcooking

Agreed!

3-bizcard

over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Beautiful recipe and picture. Delicous I'm sure with the fritters and chips.

Ozoz_profile

over 3 years ago Kitchen Butterfly

Thanks sdebrango

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over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

So glad you posted the recipe. Can't wait to try them.

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Any chance you would post that fritter recipe - they sound wonderful. And I love the chipotle and adobo here. Gorgeous color.

Ozoz_profile

over 3 years ago Kitchen Butterfly

Will do Boulangere - give me 20 minutes or so.

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Oh, that's so nice of you!

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Your fritters are gorgeous, and I really can't wait to try them this week with your aioli. Thank you so much!

Junechamp

over 3 years ago ChefJune

June is a trusted source on General Cooking.

You might want to correct the spelling of chipoTLe.

Don't you just love the smokiness chipotle peppers add? ;)

Ozoz_profile

over 3 years ago Kitchen Butterfly

Thanks ChefJune for the correction - I've corrected the spelling :-)

Dsc_0675-x2a

over 3 years ago Sagegreen

Love!

Ozoz_profile

over 3 years ago Kitchen Butterfly

Thanks Sage Green