Chipotle Mayonnaise (aioli)
 
 
Do not use a plastic bowl to make your mayo. Plastic has an oil residue that can interfere with the emulsification process.
Author:
Serves: ½ cup
Ingredients
  • 1 large egg yolk
  • 1 small garlic clove, finely grated
  • ¼ teaspoon salt
  • ¼ cup grapeseed oil
  • ¼ cup good-quality extra-virgin olive oil
  • Fresh lime juice (about 1 teaspoon)
  • Freshly ground black pepper
  • 1 chipotle pepper (minced) in a tablespoon of the adobo sauce
Instructions
  1. If you are using raw egg yolk:
  2. Whisk egg yolk, garlic, ¼ tsp. salt, and 2 tsp. water in bowl to blend well. Whisking constantly, slowly drizzle in grapeseed oil, in a slow thin stream, until sauce is thickened and emulsified. Whisking constantly, add olive |oil in a slow, steady stream. Season with lime juice, salt and pepper.
  3. If you are using store bought mayonnaise:
  4. Whish the garlic, chipotle and adobo sauce, lime juice, salt and pepper into the mayo until well blended.
  5. Troubleshooting your mayo (aioli):
  6. Is your mayo looking watery? You can still save it. Put it aside and get a new egg yolk and whisk. Use your watery mayo as the 'oil' and slowly pour in a thin stream into your fresh egg yolk while whisking. This should stabilize and thicken.
  7. Is your mayo looking too thick? Slowly slowly add a bit of water while whisking.
Recipe by Simply Yum at https://www.simplyyum.com/2013/07/17/chipotlemayo/