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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
Cool Ice Cream Tips
They'll change the way you cook—er, churn
The coolest ice cream tips.
Just for the halibut.
Savor the season.
Tennessee whiskey is the tops.
This pasta's mint to be.