Chipotle Aioli (makes about 1 1/4 cups)


risso balls 2

Chipotle Aioli

Per Serving 525 calories

Fat 58 g

Carbs 3 g

Protein 1 g

4


Ingredients

  • Egg Yolk, 1 each
  • Pure olive oil, 4 oz
  • Extra virgin olive oil, 4 oz
  • Lemon juice, about 3 T
  • Kosher salt, t.t
  • Dried Chipotle peppers, 2-3 each
  • Peeled garlic cloves, 2 each

Instructions

  1. Soak the peppers over night, remove seeds
  2. Place egg yolk, peppers, salt and lemon juice and garlic in a food processor
  3. Process until mixture is creamy,
  4. Add oil in a small stream while the food processor is running. You may need to adjust the oil quantity a little to get the right consistency. The more oil, the thicker the Aioli will be. And keep in mind that it will get thicker in the refrigerator.
  5. Adjust salt and lemon juice if needed and refrigerate for later use.

ShareEmail this to someoneShare on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInPin on PinterestShare on StumbleUpon

Leave a Comment

Your email address will not be published. Required fields are marked *