Smoky varietal chili powder and fresh cilantro take your taste buds south of the border, down Mexico way. This recipe is yet another riff on miraculously fast, fluffy, fuss-free, foolproof Minute Mayo. (Link: How to make the best homemade mayonnaise and aioli.)
1 large egg, at room temperature
2 cloves garlic, pressed or minced
1 tbsp (15 mL) lime juice
1 tsp (5 mL) ground cumin
1/2 tsp (2 mL) kosher salt
3/4 tsp (3 mL) chipotle or ancho chili powder
1/4 tsp (1 mL) ground coriander
1 cup (250 mL) canola oil
1 tbsp (15 mL) finely chopped cilantro
In this order, place egg, garlic, lime juice, cumin, salt, chili powder, coriander and oil into tall, narrow beaker. Place blade of immersion blender over yolk, touching bottom of beaker. Turn on blender. Once streaks of mayonnaise appear at bottom of beaker, slowly pull blender upwards until ingredients emulsify into thick, fluffy aioli. Stir in any remaining small streaks of oil. Stir in cilantro.
Makes 1-1/4 cups (300 mL).
- Immersion blenders are usually sold with their own beakers. If you don’t have a beaker, try a tall mason jar.
- For best results, all the ingredients should be at room temperature. You can crack the egg into the beaker and let it acclimatize before adding the remaining ingredients, particularly the acidic lime juice.
- Most supermarkets sell single-variety chili powders. Do not use generic chili con carne powder. Chipotle chili powder is hotter than ancho chili powder.
- Any neutral, refined oil will work in this recipe. Avoid extra virgin olive oil, which turns bitter when vigorously whipped. (Why? See "Avoid Bitter Disappointment" in my Minute Mayo blog.)
- You can store homemade aioli in the fridge up to 4 days.
Lazy Chili Lime Aioli
Homemade Minute Mayo is so miraculously quick and luscious, it would be a shame to substitute commercial mayonnaise. However, you could do so as a shortcut: Start with 1-1/4 cups (300 mL) mayonnaise. Full-fat mayo works best in this recipe because it is thicker, but lower-fat mayonnaise is an option for calorie-counters. Stir in 2 pressed or minced garlic cloves, along with the spices and cilantro. Add more lime juice to taste, as commercial mayonnaise is blander than homemade Minute Mayo.
Credit: Susan Sampson
Tested in Imperial