Chipotle-Honey Aioli


  • 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 to taste
  • freshly ground black pepper to taste


  1. Add the chipotle, honey, Dijon mustard, egg yolk, garlic, and lemon juice to the bowl of a small food processor. Puree until smooth, making sure to scrape the sides with a rubber spatula
  2. With the machine running, slowly drizzle the canola oil in, forming an emulsion. If the aioli gets too thick, a few drops of cold water can be added
  3. Season well with kosher salt and freshly ground black pepper. The aioli is ready to serve, but will improve if left to rest in the refrigerator for a couple hours