24 Jul RECIPE: Chipotle-Lime Aioli
Chipotle-Lime Aioli Recipe
Nowadays, when you’re browsing through a menu, the word “aioli” always seems to pop up. For those unfamiliar, aioli is basically mayonnaise’s Mediterranean cousin. Both of them, along with Hollandaise sauce, are emulsions. This means that on a molecular level, they have droplets of fat suspended in water. Aiolis variate, but as a rule of thumb they always contain olive oil and garlic.
Read below for a chipotle-lime aioli recipe that livens up…pretty much everything. Use this on grilled vegetables, sandwiches, or even dip your fries in it. This emulsion is also a must for anyone who loves fish tacos.
Chipotle-Lime Aioli Ingredients:
- 1 cup Chipotle Olive Oil
- 2 large egg yolks at room temperature*
- 2 garlic cloves smashed (preferably with a mortar and pestle)
- 2 teaspoons sea salt
- 1 tablespoon fresh lime juice
In a food processor or blender, add the egg yolks, salt, garlic and lime juice. Process until well combined. This is the easy part.
Now for the hard part.
As the ingredients are mixing, pour in the Chipotle Olive Oil at an EXTREMELY SLOW rate. Seriously, pour it in drop by drop. Too much olive oil at once will break apart the sauce and you want to maintain the “emulsive structure” that was mentioned earlier.
Once you’ve finished adding the olive oil (with lots of patience of course), just put the aioli in a sealed container and refrigerate.
*For health reasons, if you cannot consume raw egg yolks, just go with pasteurized eggs instead.
Makes 1 1/4 cups of aioli
Spicy Jalapeno-Chipotle Lime Coleslaw
- 1 head of shredded cabbage
- 1 recipe for Chipotle-Lime Aioli (above)
- 1 large jalapeno finely minced
- 1 bell pepper finely minced
- 1/3 cup finely shredded red onion
- 1 tablespoon lime juice
- Salt and fresh ground pepper to taste
Combine ingredients in a bowl, mix well, and refrigerate for at least one hour. Throw some on a fried chicken sandwich, or serve it as a side at your next BBQ.
Makes approximately 6-8 cups of coleslaw