This slightly nippy aioli will satisfy those cravings for Southwest flavours. I use it to rev up my Poblano Potato Salad and to transform sandwiches from mundane to memorable. The recipe is yet another riff on miraculously fast, fluffy, fuss-free, foolproof Minute Mayo. (How to make the best homemade mayonnaise and aioli: Presto! Mayo in a Minute.)
2 medium poblano peppers, roasted, peeled, seeded, drained
1 large egg, at room temperature
2 cloves garlic, pressed or minced
1 tbsp (15 mL) lime juice
1/2 tsp (2 mL) kosher salt
1/8 tsp (0.5 mL) ground white pepper
1 cup (250 mL) canola oil
1 to 2 tbsp (30 mL) chopped cilantro, to taste
Finely chop poblanos, then mash with fork.
In this order, add egg, garlic, lime juice, salt, pepper and oil to 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, cream-coloured aioli. If necessary, stir in any remaining small streaks of oil.
Add poblano and cilantro. Combine, using fork.
Serve immediately. Or transfer to storage tub, cover and refrigerate.
Makes 1-1/3 cups (325 mL).
- You can use any neutral, refined oil. Avoid extra virgin olive oil, which turns bitter when vigorously whipped. (Why? See “Bitter Disappointment” in my blog: Presto! Mayo in a Minute.)
How-To: Roast the poblanos. Broil or grill them 15 minutes, or until charred and blistered all over, turning as necessary. Place in paper bag, crumple top closed and let sit until cool enough to handle. (Or place in medium bowl and cover with plate.) Discard skin and seeds.
Waste Not: Drain the juices well from the roasted poblanos, then stir them into Poblano Potato Salad.
Oh No: The poblanos should be finely chopped but still a bit lumpy. Avoid the temptation to purée them – your aioli will end up runny.
Tool Time: Immersion blenders are usually sold with their own beakers. If you don’t have a beaker, try a tall mason jar. Immersion blenders are also known as stick blenders or hand blenders. Mine has 3 speeds. The lowest speed works fine for this recipe.
Kitchen Secrets: 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 any of the remaining ingredients, particularly the acidic lemon juice.
Make-Ahead: Store homemade aioli in the fridge up to 4 days.
Lazy Poblano Lime Aioli
Homemade Minute Mayo and Minute Aioli are so miraculously quick and luscious, it would be a shame to prepare this with commercial mayonnaise. But okay, if you simply must: Start with 1-1/4 cups (300 mL) store-bought mayonnaise. (Full-fat mayo will work best, but the thinner, lower-fat mayonnaise is an option for calorie-counters.) Stir in add-ins from recipe. Adjust tanginess with more lime juice, as commercial mayonnaise is blander than homemade mayoli.
CREDIT: SUSAN SAMPSON
TESTED IN IMPERIAL