Soups & Sauces » Chipotle Aioli
Kirk Holmes of the Canoe Club demonstrates a chipotle aiioli that'll knock your socks off. Make it as hot as you like, with or without the seeds of the chipotle pepper, kick in some anchovies and fresh citrus juice and you have just about the best sauce ever for Maine Shrimp Fritters.
Ingredients
Make this aioli a day in advance to allow the chipotle pepper to reach full flavor.
- 1 tsp minced shallot
- 1 egg yolk
- 1 tsp smooth dijon mustard
- 1 chipotle pepper, minced (wear gloves!!)
- 2 white anchovy fillets, minced
- 10 oz canola oil
- 1 tsp lemon juice
- ½ tsp salt
- ¼ tsp white pepper
How-to
- Using a fine wire whisk in a medium mixing bowl combine all ingredients except the oil and lemon juice
- Very slowly add the oil to mixture whisking constantly and rather vigorously. Once the oil is emulsified, add the lemon juice and mix until well combined
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