Smoky Chipotle aioli

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
In This Recipe


  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.

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Reviews (16) Questions (0)

16 Reviews

Midge May 25, 2011
Sounds so delicious! Saving this!
Author Comment
Kitchen B. May 24, 2011
Thanks wssmom and Adamnsvetcooking!
mrslarkin May 24, 2011
Wow - sounds amazing KB! Will be looking for your yummy fritter recipe, too!
Author Comment
Kitchen B. May 24, 2011
Thanks MrsLarkin - fritter recipe is posted already! Glad to see the Chipotle cult has members
I love love love smoky chipotle anything and know I would love this!! Great recipe KB!
Author Comment
Kitchen B. May 24, 2011
Thanks ChezSuzanne....I love the easy of incorporating that smoky flavour by using the wonderful 'canned' adobo.
wssmom May 22, 2011
This + sweet potato chips = heaven!
adamnsvetcooking May 23, 2011
boulangere May 22, 2011
Any chance you would post that fritter recipe - they sound wonderful. And I love the chipotle and adobo here. Gorgeous color.
Author Comment
Kitchen B. May 22, 2011
Will do Boulangere - give me 20 minutes or so.
boulangere May 22, 2011
Oh, that's so nice of you!
boulangere May 22, 2011
Your fritters are gorgeous, and I really can't wait to try them this week with your aioli. Thank you so much!
ChefJune May 22, 2011
You might want to correct the spelling of chipoTLe. <br /><br />Don't you just love the smokiness chipotle peppers add? ;)
Author Comment
Kitchen B. May 22, 2011
Thanks ChefJune for the correction - I've corrected the spelling :-)
Sagegreen May 22, 2011
Author Comment
Kitchen B. May 22, 2011
Thanks Sage Green