Smoky Chipotle Aioli

1. 1

   Rinse a stainless steel bowl with hot water and then dry with kitchen tissues. Put the egg yolk, sherry vinegar, mashed garlic and a tiny pinch of salt in the clean bowl.

2. 2

   Using a large balloon whisk, whisk as you gently pour in the grapeseed oil in a thin stream. The mixture will thicken and lighten in colour as you whisk. Once the grapeseed oil is finished, continue with the olive oil till exhausted.

3. 3

   Fold in the chopped chipotle and add the adobo sauce. Gently combine till colour is uniform and peachy pink with smoky red chunks. Check for salt and adjust to taste.

4. 4

   Refrigerate till ready to use. To serve, sprinkle with a pinch of smoked paprika powder. Enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.