- 1 tbsp pureed chipotle pepper in adobo sauce
- 1 tbsp honey
- 1 tbsp Dijon mustard
- 4 egg yolks
- 1 tsp minced garlic
- 1 tsp fresh lemon juice
- 1 cup canola oil
- kosher salt & freshly ground black pepper
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Learn how to make a sweet and spicy aioli spread that is like mayo but so much better. Spread it on sandwiches or dip your fried food of choice into it. Works particularly well with Chef Tom Berry's Corn & Lobster Hush Puppies. Mmm Mmm.
A broken leg led Chef Tom Berry to his dream job of Executive Chef of the Great Harbor Yacht Club on Nantucket where he's able to work right on the ocean's edge with some of the best local ingredients in America. Tom has a fun, almost surfer-like laid back style and often drops entertaining lines like "Don't be a cowboy" into his how-to demonstrations.
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