Adobo Chile Aioli
Simple garlic aioli with Adobo chiles and oil
Servings 8
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.
Notes
For a simple aioli just leave out the adobo.
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.
You can make so many varieties of aioli simply by adding the ingredients you want that will enhance the dish you are serving it with.
Variation ideas:
Fresh chopped dill, roasted garlic, jalapeno, cilantro & lime, rosemary,