Now, for this recipe, I used a bit of ghost powder for some added kick. An aioli is very similar to a mayonnaise, differing only by small details, so you might think if you have mayo in the fridge, you have no reason to make aioli, but this isn’t true. I myself keep mayo on hand for quick needs, but when you want to pull out all the stops, homemade aioli is the way to go. Traditionally, aioli is made with a mortar and pestle, by smashing garlic into a paste, but we’re going to make this even EASIER for you. Get yourself a bowl and a whisk. Start out with an egg yolk. Drop that baby into the bowl, then whisk it together with mustard and lemon juice. SLOWLY drizzle in your olive oil as you continue to whisk. Remember: WHISK-WHISK-WHISK, until your emulsion forms. The aioli will thicken up to a warm, creamy mayo-like texture. Season it with garlic, chili powder, salt and pepper. If it is too thin for you, add a dash of water to thin it out. Done! Pretty easy, right? I love that. You can sub in cayenne powder or even milder paprika, perhaps your favorite seasoning blend, but I think the extra flavor is important to bring out the characteristics of the food you’ll be serving this with. Speaking of, what exactly WILL you be serving this with? You have MANY options, my friends. If you try this recipe, please let us know! Leave a comment, rate it, and tag a photo with #ChiliPepperMadness on Instagram so we can take a look. I always love to see all of your spicy inspirations. Thanks! – Mike H.
Soft or hard pretzels For dipping fresh veggies As a sandwich spread As a spicy dressing for your next salad
I hope you enjoy it! Variations: This can be combined with other ingredients to make flavored aioli. Consider chipotle, hot sauce, or other seasonings. I used a version of this for a recent Cajun Style Deviled Eggs Recipe. The choice is yours!
The Spicy Food Lovers’ Cookbook, by Mike Hultquist (affiliate link, my friends!)
