Ancho Olive Aïoli Recipe
Jan 31, 2012 1:59 pm
Better than homemade mayonnaise, with a spicy kick!
By
Photo: Dimitri N. on Flickr
The recipe for aioli may sound like the recipe for mayonnaise, but it's so much more.
This "descendant" aïoli is not as sunny yellow so I tend to serve it under foods I want to have the added notes of spice from the anchos and salty-olive notes of olives. Make a simple (lightly dressed) tuna salad for canapés and have the Ancho-Olive Aïoli under the salad.
Servings: 3 cups
Ingredients
5 egg yolks
1 cup olive oil
1 cup canola oil
2 ancho chiles, stems and seeds discarded, soaked in water
2 tablespoons chopped and pitted Arbequina or Niçoise olives
2 tablespoons fresh lemon juice
1 teaspoon Spanish sherry wine vinegar
Directions:
- Pulse drained chilies, olives, lemon juice and sherry vinegar in a food processor until quite smooth. Set aside.
- In another bowl or a stand mixer with the whisk attachment make mayo with egg yolks, oils and a pinch of salt.
- Add puree of chilies and olives. Whisk well.
Level of Difficulty:
Easy
Prep Time:
15 minutes
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