Start to finish: 5 minutes
1 whole egg
1 tablespoon of Dijon Mustard
1 small garlic clove
1/2 cup of grape seed oil*
1 can of chipotle chilis (Use about 3-4 or more, depending on the level of heat you want)
Salt or to your liking
In the food processor, add garlic clove, dijon mustard, and egg. Pulse until smooth.
While it is pulsing, drizzle in the 1/2 cup of grape seed oil. Once the oil is incorporated, stop the food processor and add in 3-4 chipotle chilis. Pulse again until the chilis are also incorporated.
Taste and add salt according to your liking.
Refrigerate for 30 minutes before using.
Use this aioli as a spread, dip or side sauce on anything you’ll like!
*Note: I do not recommend substituting for olive oil because the taste is too strong, so a neutral oil is best.
**Note: You can also use a blender or magic bullet, if you do not have a food processor.