Sundried Tomato and Chipotle Aioli

Sundried Tomato and Chipotle Aioli

This riff on a classic aioli pairs very well with southwestern flavors. A smooth creamy emulsified sauce with plenty of flavor to share...

James Andrews


  1. 4 Cloves Garlic , minced
  2. 2 Egg Yolks
  3. 1 Cup Extra Virgin Olive Oil
  4. 1/4 Cup Oregano Chopped Fresh
  5. 1 Teaspoon Red Wine vinegar
  6. 1 Chipotle in Adobo (canned)
  7. 1/4 Cup Tomatoes Sundried , rehydrated .
  8. 1/8 Teaspoon Kosher Salt


20 mins
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    Place the egg yolks, garlic and vinegar in the vessel of a blender, pulse 6-7 times. The yolks will lighten in color.

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    Romove the middle of the blender lid and place on top of the pitcher.

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    Set blender to medium high setting and turn on.

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    Begin drizzling the oil, starting with a few drops at a time, into the running blender. as the sauce begins to thicken, gradually increase to a slow, steady stream.

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    With the blender still running, gradually add the sundried tomatoes, salt and oregano and then the remaining oil.

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    When properly done, the mixture should be slightly thinner than commercial mayonnaise.

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    *Your Aioli Separated, Now What? Add a single egg yolk (room temperature) to a bowl and and whisk the separated aioli into it. The additional yolk will reemulsify the sauce.

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