Chili Aioli
"Adapted from a recipe by Michele Humes at Serious Eats. She says, "Use your favorite chili sauce—preferably one with a thicker consistency, such as Sriracha, as a runnier sauce will thin out your aïoli. You can also use cayenne pepper, but the aïoli will be paler in color.""
- Ready In:
- 7mins
- Ingredients:
- 7
- Yields:
-
1/2 cup
- Serves:
- 8
ingredients
- 1 large egg yolk
- 1⁄2 teaspoon Dijon mustard
- 2 teaspoons fresh lemon juice
- 1⁄2 cup neutral-flavored vegetable oil, such as canola
- 2 garlic cloves, very finely minced
- fine salt
- chili sauce or cayenne pepper, to taste
directions
- Whisk together mustard, lemon juice and egg yolk in a bowl.
- Add oil to yolk mixture a few drops at a time, whisking constantly, until all oil is incorporated and mixture is emulsified.
- Whisk in garlic and chili sauce (or cayenne pepper) to taste. Season with salt. If aïoli is too thick, whisk in 1 or 2 drops of water; it should be creamy, but much looser in consistency than store-bought mayonnaise.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
