Chipotle-Lime Aioli
If the Lemon Balsamic Aioli is the refined, everyday version, this is its bolder, smokier sibling. A full cup of Chipotle Infused Olive Oil gives this aioli a deep, warm heat that builds slowly — smoky up front, lingering on the finish — balanced by bright fresh lime. It's fabulous on fish tacos, grilled corn, coleslaw, sandwiches, and egg salad. Or — as the original recipe notes — shoes. Basically anything.
Recipe: Chipotle-Lime Aioli
Makes approximately 1¼ cups
Ingredients:
1 cup Chipotle Infused Olive Oil
2 large egg yolks, at room temperature
2 cloves garlic, smashed
1 tbsp fresh lime juice
2 tsp sea salt
Instructions:
Add egg yolks, smashed garlic, lime juice, and salt to the bowl of a food processor or blender. Process until well combined.
With the machine running, begin adding the Chipotle Olive Oil drop by drop — extreme patience here is non-negotiable. Too much oil too soon will break the emulsion. Once you've added about a quarter of the oil drop by drop and the mixture has begun to thicken, you can increase to a very thin, slow drizzle.
Continue until all the oil is incorporated and the aioli is thick, creamy, and emulsified.
Transfer to a sealed container and refrigerate. Use within 5 days.
Note: This recipe contains raw egg yolks. If you have a compromised immune system, use pasteurized eggs.
Serving Ideas:
As a dipping sauce for fish tacos, fried shrimp, or grilled corn
Spread on a BLT or grilled chicken sandwich in place of regular mayo
Stirred into coleslaw dressing for a smoky kick
As a dip alongside the Mango Jalapeno Salsa for a chips-and-dips spread
