Chipotle Aioli

I 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: 10 minutes

Yield: Makes 3/4 cup

Recipe

1 Safest Choice Egg yolk

2 tablespoons lemon juice

2 small garlic cloves, peeled with roots cut off and inner stem removed

3/4 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.

Notes

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.)

http://cookingontheweekends.com/2011/12/chipotle-aioli/

Timeline:
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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