Cooking Classics
The Technique
Chipotle Aïoli
If you’re looking for a simple way to elevate simple menu items such as poached fish, meat & vegetables, handcraft an aïoli. It’s essentially a garlic mayonnaise that’s best served chilled & when prepared in restaurants you’ll find the texture several ways from thick & spreadable to thin– more like a sauce. Use your personal preference in regards to the consistency. Oils will thicken while liquids, typically water, will produce a looser texture. Learn how to prepare a rich Chipotle Aïoli perfect to serve for a variety of social functions.
Chipotle Aïoli
makes about 3/4 cup
1 garlic clove, pressed
1 egg yolk
2 tsp fresh lemon juice
1/4 tsp kosher salt
1/3 cup vegetable oil
1/3 cup olive oil
1 tsp minced chipotle peppers in adobo sauce
Place the garlic on a cutting board & smash it flat several times with the side of a chef knife then mince with the blade. Place the garlic, the egg yolk, the lemon juice & the salt in a Medium bowl. Blend the mixture using a hand-held electric mixer fit with whisk attachments beginning on Low speed. Simultaneously, add the oils in a slow steady stream. Gradually increase the speed to Medium-High once the mixture begins to thicken & approximately half of the oil has been added. Fleck several droplets of water into the bowl 3 or 4 times during the process to thin the mixture. Stir in the chipotle peppers. Season with freshly ground pepper & additional salt. Use within a few days.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Chipotle Aïoli
This basic recipe can be enhanced however you so choose. Expect bright lemon notes & good spicy flavor. Once you get comfortable preparing it, omit the chipotle peppers & experiment with additional flavors by stirring in a smidgen of Dijon mustard, fresh herbs or hot sauce varieties.
The Raw Egg Yolk
There is a risk consuming raw eggs as they can cause food-borne illness. Start by using the freshest, cleanest eggs possible that have been properly refrigerated. The safest eggs to use are pasteurized eggs in the shell which have been treated to kill any traces of salmonella bacteria that may be present.
The Technique
A few pieces of equipment will be needed in order to complete the task. Read through the recipe instructions before beginning. Here’s what you should know.
No. 1
Place the garlic on a cutting board & smash it flat several times with the side of a chef knife then mince with the blade. Place the garlic, the egg yolk, the lemon juice & the salt in a Medium bowl. Blend the mixture using a hand-held electric mixer fit with whisk attachments beginning on Low speed. Simultaneously, add the oils in a slow steady stream.
No. 2
Gradually increase the speed to Medium-High once the mixture begins to thicken & approximately half of the oil has been added. Fleck several droplets of water into the bowl 3 or 4 times during the process to thin the mixture.
No. 3
Stir in the chipotle peppers. Season with freshly ground pepper & additional salt. Use within a few days.
The Tune
“All The Things You Are” Ella Fitzgerald
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