Ancho Olive Aïoli Recipe

The recipe for aioli may sound like the recipe for mayonnaise, but it's so much more. aioli recipe
Norman Van Aken•

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.

Ancho Olive Aïoli Recipe
No Ratings
Fill 202 Print
Servings
3
cups
Ingredients
  • 5 egg yolks
  • 1 cup olive oil
  • 1 cup canola oil
  • 2 ancho chiles
  • 2 tablespoons chopped and pitted Arbequina or Niçoise olives
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Spanish sherry wine vinegar
Directions
  1. Pulse drained chilies, olives, lemon juice and sherry vinegar in a food processor until quite smooth. Set aside.
  2. In another bowl or a stand mixer with the whisk attachment make mayo with egg yolks, oils and a pinch of salt.
  3. Add puree of chilies and olives. Whisk well.
Rate this recipe
Recommended