Garlic Chipotle Aioli

Adapted from my Williams-Sonoma Essentials of French Cooking cookbook.


4 garlic cloves
1/2 tsp salt
4 egg yolks (ideally room temperature)
1 cup olive oil
1 chipotle pepper in adobo sauce
2 tsp lemon juice
2 tsp red wine venegar
fresh ground pepper

In a mortar, combine garlic and salt. Using the pestle, grind them together to make a paste.* Mash the chipotle pepper into this paste.

In a large bowl, beat the egg yolks with a whisk or electric mixer/food processor. Very slowly drizzle the oil in, 1 tsp at a time and whisk until a thick emulsion forms (will take about 2 Tbsp or so to get to this point). Then whisk in remaining oil, using a continuous slow drizzle until all of it is incorporated. 

Gently mix in the garlic and chipotle pepper paste. Add lemon juice and whisk in. Add vinegar and whisk in. This will thin out the aioli slightly. Season with pepper and extra salt if needed. Place in fridge for a few hours to have the garlic and chipotle pepper flavours meld.

Eat with sweet potato or regular fries, raw veggies, or on top of grilled salmon.


*If you don't have a mortar and pestle, you can mince the garlic up as fine as possible, then with the side of your Chef's knife, smash into a paste.