When friends come into town, I love to set up a taco bar and let everyone feast and forage. Last week, with friends in town from the Bay Area, I set out a bowl of adobo chili aioli for everyone to drizzle over their grilled veggie tacos. You will find this sauce to be a little lighter and not as thick as a traditional aioli. It’s meant to pour.
Aioli is so simple to mix up and requires minimal ingredients that you probably already have on hand in your fridge and pantry. You can make the mayo fresh yourself or use good store bought mayonnaise.
In a pinch, when you are camping or, like me, have a construction project going on in your kitchen, just grab a cup of very good mayonnaise instead of using the oils and egg. You can easily mix in all of the other ingredients in a bowl with a spoon.
This recipe is for Jaymie, my friend and huge home-cook inspiration.
Adobo Chile Aioli
Ingredients
- 4 medium garlic cloves, minced
- 1 4 oz adobo chiles, in oil reserve 1 Tbsp adobo oil for mixture
- 1/2 cup extra virgin olive oil
- 1/2 cup canola oil
- 1 large egg
- 2 tsp fresh squeezed lemon juice
- 1 tsp dijon mustard
Instructions
- Blend garlic, Dijon mustard and egg in food processor until completely blended. About 15 seconds.
- Keep the food processor running and slowly drizzle in olive oil and then drizzle in canola oil and 2 Tbsp reserved adobo oil until completely combined. Turn off food processor and 2 - 3 chiles (or to taste). Add lemon juice and salt and pulse until thoroughly combined. Scrape down sides. Pulse one more time. Refrigerate for about 30 minutes to let flavors mingle.
- Aioli can be refrigerated for up to 3 days.