Ancho Olive Aïoli Recipe
Better than homemade mayonnaise, with a spicy kick!
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.
- 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.
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