Wednesday, October 19, 2011
Chili Cilantro Aioli
1 large egg
2 cloves of garlic
1/4 cup cilantro mas o menos (half a bunch)
1 hatch chili, roasted
Juice from 2 limes
salt, pepper, cumin, chipotle powder to taste
1 cup olive oil
I used an immersion blender to make it easier. blend first 6 ingredients to a smooth liquid. Slowly, I mean very, very slowly drizzle the olive oil. I might have done this too slowly because I had to switch hands half way through. It should take about 5 minutes. You need to blend as you drizzle. I had my blender speed set to 2. My blender started to get hot and it warmed the emulsion so at first I was afraid that it seized, but it didn't. (I'm going to use this next time I make hollandaise). After some time in the fridge the consistency became more mayo-like.
This is great on seafood or veggies. Makes a great dip. Keep refrigerated and serve cold. Should be good for about a week or so.