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Chipotle Aioli

North American · 5 min · Easy · 8 portions

Chipotle Aioli

Smoky, garlicky and the color of terracotta. Five minutes of work that makes fries, burgers and roast vegetables taste like somebody planned ahead.

~180 cal per serving — Calories are approximate, per serving — a guide only.

gluten-freenut-free
Plan it:

Method

  1. 1

    Make a garlic paste

    Crush the garlic with a pinch of salt against the board until it is a smooth paste. Chopped garlic leaves hot raw bites; crushed garlic disappears into the sauce.

  2. 2

    Mix it together

    Stir the garlic paste, chipotles, smoked paprika and lime juice through the mayo until it is an even rust color.

  3. 3

    Rest it

    ⏱ 10 min

    Season and leave it ten minutes before serving. The smoke needs a moment to spread through the mayo, and it tastes noticeably flatter straight away.

Notes

A tin of chipotles in adobo goes a long way. Blend the leftovers with their sauce and freeze in an ice cube tray, one chipotle to a cube.

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