This is our new favorite sauce for just about anything. I first bought this Chili Aioli to go with salmon that I was cooking for our anniversary dinner, and it has creative a monster in both of us, as we love it on everything.
This aioli has a wonderful mix of garlic and chili. I don’t remember the cost of this way too small tub, but I know if we don’t find an less expensive alternative we will be in the poor house. Making aioli isn’t that hard, and I am not sure why we do not make it more often.
With aioli you can use just about any flavor and it is great on seafood and veggies or just about anything (we really like it with french fries and it is also really good on tacos). Here are a few ideas to try, dill, basil, pepper, or mustard, since aioli is mild you can add just about anything to give it that extra taste.
- 1 clove garlic (and certainly more if you wish or you can use roasted garlic if you want a milder and sweet taste)
- 2 pinches salt
- 2 egg yolks
- 1 tablespoon lemon juice
- 1/2 cup olive oil
- 1/2 cup vegetable oil (or other combination of oils, but you want a mild oil)
- 1 finely chopped chili pepper with seeds removed (you can add 1/2 chili pepper if you would like less spice)
- With a mortar and pestle grind the garlic and salt (the salt will help in breaking down the garlic) together until you have a nice paste. If you do not have a mortar and pestle use the end of a rolling pin to mash the garlic.
- Whisk together the egg yolks, lemon juice, and the garlic paste until you have them well combined. This step will take about a minute.
- Next step is to add the oil, at first you need to add this oil little by little, or drop by drop. You will need to do this for about the first tablespoon or so then you can add the oil in faster. This is where you get the nice creamiest of aioli.
- Fold in the chopped chili pepper with seeds removed. Once you are finish put the aioli in the refrigerator for a few hours so the flavors can marry.