This Chipotle Aioli recipe can take any sandwich, burger or salad to next level deliciousness! It's rich, creamy and bursting with flavor.
Makes about ½ cup
Pasteurize the egg. Place the egg in a small pot with enough water to cover it. Turn the heat to medium-low. Use a cooking thermometer and bring the temperature to 140°F. Keep the water at this temperature for about 3 minutes. (If the temperature is going up, turn the heat to a lower setting.) Remove the egg from the water with a slotted spoon and rinse it with cold water.
Emulsify the egg yolk with the oil and garlic. Separate the yolk from the white of the egg. Then add the yolk and garlic to a small mixing bowl and whisk to blend. Then add the olive oil bit by bit, vigorously whisking after each addition. The oil should be added drop by drop at first (literally). As the mixture thickens, you can add a bit more with each addition. I suggest drop by drop, then about 1 teaspoon at a time. Once about half of the oil has been added, you can add about 1 tablespoon at a time -- always whisking until each addition is blended before adding the next.
Flavor the aioli. Use a spoon to mix in the chipotles, lemon juice and honey.
Season. Season to taste with salt. (Here's How to Season to Taste.)