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1
In the work bowl of a food processor, place the egg yolk, mustard, lemon juice, and garlic.
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2
Process until blended.
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3
With the food processor running, add the oil just a few drops at a time.
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4
When the mixture begins to resemble mayonnaise (this will take a while because youre adding the oil so slowly), pour in the remaining oil in a very fine, slow stream.
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5
If making the aioli to be drizzled over VeraCruz corn or a salad, thin it if necessary by adding water 1 tablespoon at a time until it is pourable.
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6
If using as a condiment to be spread or dolloped, it may not need any thinning.
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7
Add the chipotle and process until well blended.
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8
Add several pinches of salt to taste.
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9
Use at once or store in a tightly covered container in the refrigerator for 2 to 3 days.
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10
Its unusual to use a full can of chipotle in adobo in a single recipe, but leaving them in the can in the fridge for too long can impart an unpleasant metallic taste.
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11
To store the chipotles in adobo, place one or two chipotles and a spoonful of sauce in a snack-size zip-top bag and store in the freezer.
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12
This makes it easy to pull out only as much as you need, when you need it.
