Smoky Chipotle aioli
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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
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almost 2 years ago Midge
Sounds so delicious! Saving this!
almost 2 years ago Kitchen Butterfly
Thanks wssmom and Adamnsvetcooking!
almost 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Wow - sounds amazing KB! Will be looking for your yummy fritter recipe, too!
almost 2 years ago Kitchen Butterfly
Thanks MrsLarkin - fritter recipe is posted already! Glad to see the Chipotle cult has members
almost 2 years ago TheWimpyVegetarian
I love love love smoky chipotle anything and know I would love this!! Great recipe KB!
almost 2 years ago Kitchen Butterfly
Thanks ChezSuzanne....I love the easy of incorporating that smoky flavour by using the wonderful 'canned' ..in adobo.
almost 2 years ago wssmom
This + sweet potato chips = heaven!
almost 2 years ago adamnsvetcooking
Agreed!
almost 2 years ago sdebrango
Suzanne is a trusted source on General Cooking.
Beautiful recipe and picture. Delicous I'm sure with the fritters and chips.
almost 2 years ago Kitchen Butterfly
Thanks sdebrango
almost 2 years ago sdebrango
Suzanne is a trusted source on General Cooking.
So glad you posted the recipe. Can't wait to try them.
almost 2 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.
almost 2 years ago Kitchen Butterfly
Will do Boulangere - give me 20 minutes or so.
almost 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
Oh, that's so nice of you!
almost 2 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!
almost 2 years ago ChefJune
You might want to correct the spelling of chipoTLe.
Don't you just love the smokiness chipotle peppers add? ;)
almost 2 years ago Kitchen Butterfly
Thanks ChefJune for the correction - I've corrected the spelling :-)
almost 2 years ago Sagegreen
Love!
almost 2 years ago Kitchen Butterfly
Thanks Sage Green