Sundried Tomato and Chipotle Aioli

Name: Sundried Tomato and Chipotle Aioli
Total time: 1200 s
Yield: 2-serving
Cuisine: Indian
Ingredients: 4 Cloves Garlic , minced; 2 Egg Yolks; 1 Cup Extra Virgin Olive Oil; 1/4 Cup Oregano Chopped Fresh; 1 Teaspoon Red Wine vinegar; 1 Chipotle in Adobo (canned); 1/4 Cup Tomatoes Sundried , rehydrated .; 1/8 Teaspoon Kosher Salt

James Andrews @cook_7799394

Palm Harbor, Florida

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 @cook_7799394

Palm Harbor, Florida

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

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Ingredients

20 mins

2-serving

4 ClovesGarlic , minced
2Egg Yolks
1 CupExtra Virgin Olive Oil
1/4 CupOregano Chopped Fresh
1 TeaspoonRed Wine vinegar
1Chipotle in Adobo (canned)
1/4 CupTomatoes Sundried , rehydrated .
1/8 TeaspoonKosher Salt

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Steps

20 mins

1

Place the egg yolks, garlic and vinegar in the vessel of a blender, pulse 6-7 times. The yolks will lighten in color.
2

Romove the middle of the blender lid and place on top of the pitcher.
3

Set blender to medium high setting and turn on.
4

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.
5

With the blender still running, gradually add the sundried tomatoes, salt and oregano and then the remaining oil.
6

When properly done, the mixture should be slightly thinner than commercial mayonnaise.
7

*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.