Chipotle Aioli

Chipotle AioliI wouldn’t say that I freak out about germs too much.  I mean, believe me, I’m not thrilled when someone nearby lets out a giant sneeze without bothering to contain the blast.  And yes, I do wash my hands a few times a day.  But I think I’m pretty normal in that department.

However, when it comes to creating recipes with raw eggs, I worry.  Or, at least I used to  — until I learned about Safest Choice Eggs.

Guess what?  If you use Safest Choice Eggs there’s zero chance of salmonella!  Zero!  Safest Choice Eggs uses a method that pasteurizes raw eggs in their shells, at a low temperature for a long time. These eggs, feel and act like any other raw egg.

To be honest, I’m mostly excited about these eggs because I can now eat cookie dough without worry — and they’re also perfect for using in homemade mayonnaise.

Add a little garlic and you get Aioli.  Add a garlic and chipotle peppers and get Chipotle Aioli — a creation that will elevate any sandwich to a higher level of deliciousness!

Chipotle Aioli
Prep time
Total time
Makes ¾ cup
  • 1 Safest Choice Egg yolk
  • 2 tablespoons lemon juice
  • 2 small garlic cloves, peeled with roots cut off and inner stem removed
  • ¾ cup extra virgin olive oil
  • 1-1/2 tablespoons super finely chopped chipotle peppers in adobo sauce
  • Sea salt and freshly ground black pepper to taste
  1. Add the egg, lemon juice, garlic and half of the olive oil to a blender. Blend until it's thick and then with the blender on a low speed, gradually add the rest of the oil.
  2. Stir in the chipotles and season to taste with salt and pepper.
This will be a thinner mayonnaise than you might be used to. I add the chipotles after blending because it seems to keep it a bit thicker.

(This is not a sponsored post.)

15 minutes ahead: Make the Chipotle Aioli.
This can be stored in an airtight container for up to 2 weeks in the refrigerator.


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