Brazil Nut Free Smoky BBQ Aioli
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Learn more →Ingredients
8 servings
- 2 pasteurized egg yolks
- 1 tbsp fresh lemon juice
- 1 tsp dijon mustard
- ¾ cup garlic-infused oil
- 1 ½ tsp smoked paprika
- 1 tsp maple syrup
- ½ tsp apple cider vinegar
- ¼ tsp ground cumin
- ¼ tsp chipotle chili powder
- ¼ tsp salt, or to taste
- ⅛ tsp black pepper
Instructions
- 1
In a medium bowl, whisk together the pasteurized egg yolks, lemon juice, and Dijon mustard until smooth and slightly pale, about 30 seconds.
- 2
While whisking constantly, add the garlic-infused oil in a very thin, steady stream — starting with just a few drops at a time — until the mixture begins to thicken and emulsify. Once about a quarter of the oil is incorporated and the aioli looks creamy and cohesive, pour the remaining oil in a slow, thin stream, whisking continuously, until all the oil is incorporated and the aioli is thick enough to hold a ribbon when the whisk is lifted.
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