“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
SERVES:
8
YIELD:
1/2 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Whisk together mustard, lemon juice and egg yolk in a bowl.
  2. Add oil to yolk mixture a few drops at a time, whisking constantly, until all oil is incorporated and mixture is emulsified.
  3. 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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