Chipotle Aioli
This chipotle aioli features a rich and creamy aioli base blended with smoky chipotle chilies in adobo sauce for an incredible zesty, spicy sauce perfect for dipping, spreading and more.
Servings: 16
Calories: 125kcal
Equipment
Ingredients
- 1 - 2 tbsp canned chipotle peppers in adobo sauce
- 1 Egg yolk room temp
- 1 tbsp Lemon juice
- 1 tsp Mustard
- 1 tsp white vinegar
- ¼ tsp kosher Salt
- 1 cup Avocado oil
Instructions
- Start by pulsing the chipotle peppers in adobo sauce in the food processor until they are pureed.
- Transfer them to a clean bowl and set aside.
- Clean the food processor.
- In the base of your clean food processor, add the egg yolk, lemon juice, mustard, and vinegar.
- Season with a pinch of salt and pulse to mix two to three times.
- Set the food processor to spin and slowly pour in the oil from the top.
- The egg and oil will combine and turn off-white, emulsifying into mayonnaise.
- Add the chipotle pepper puree, a little at a time to taste until the mixture is as spicy as you like, pusling between each addition to combine.
- Spoon into a resealable jar and chill until ready to use.
Notes
If it becomes too thick, use a ½ teaspoon cold water to thin it out.
Nutrition
Serving: 1serving | Calories: 125kcal | Carbohydrates: 0.3g | Protein: 0.2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 12mg | Sodium: 40mg | Potassium: 3mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 17IU | Vitamin C: 0.4mg | Calcium: 2mg | Iron: 0.1mg