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chipotle aïoli

(1 rating)
Andy59 avatar
Recipe by
Andy Anderson !
@Andy59
Wichita, KS

This is an excellent dip for for veggies, and even things like my Baked Squash Fries... It's a refreshing change from traditional ketchup. The chipotles give it a bit of a kick, so take care, and enjoy. If you've never made an Aïoli before, the secret is to slowly drip the oil into the ingredients... not too fast, or it will break.

(1 rating)
yield 4 serving(s)
prep time 20 Min
method No-Cook or Other

Ingredients For chipotle aïoli

  • 2
    egg yolks, room temperature
  • 6
    capers, plus 1 tablespoon liquid from jar
  • 2 Tbsp
    chopped pickled onions, plus 1 tablespoon liquid from jar
  • 2
    canned chipotle chili peppers, plus 2 teaspoons of the canning liquid
  • 1 c
    grapeseed oil
  • 2 Tbsp
    lime juice
  • salt, and freshly ground black pepper, to taste

How To Make chipotle aïoli

  • 1
    Add all the ingredients, except the grapeseed oil, and the salt, and pepper, to the bowl of a blender, fitted with an S blade. Blend until thoroughly combined.
  • 2
    Chef’s Note: I like to make my own pickled onions; however, there are a lot of good brands to choose from in the marketplace. My favorite is: Waitrose. The liquid used in pickling these onions, goes very well with this recipe.
  • 3
    Chef’s Note: Capers are fairly easy to find, but my favorite ones are: Bernal. As with the Waitrose onions, I like the liquid these are packed in.
  • 4
    Chef’s Note: Here’s my favorite canned chipotle peppers: La Costena.
  • 5
    With the blender running on low speed, drip the oil in slowly, allowing each addition to incorporate into the egg mixture before adding more. As more oil is incorporated, you can add the oil more quickly. Stop when the oil is fully emulsified into the ingredients, and is creamy in appearance.
  • 6
    Chef’s Note: Ever notice the top of some blenders have a trough with one or two holes? Well, that’s where you pour your oil, and the size of the holes is perfect for dripping the oil into the aioli.
  • 7
    Chef's Note: You do not have to make an Aïoli with a mini-prep blender... but it is easier. At Cordon Bleu, they were always made with a whisk...
  • 8
    Season to taste with salt and pepper. Serve immediately or cover and chill for up to two days.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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