Spread, dip and dollop this creamy, spicy aioli onto burgers, chips and sweet potato fries for a deliciously spicy kick!

Aioli started as a garlic-based dressing made with a mortar and pestle, but has since evolved into the fancy mayo spreads you often see at restaurants. For this recipe, we kept things simple to really showcase the turmeric and chipotle flavors. You can always create your own spin on it, too, and add fresh herbs like basil, dill and chives!

To start, add two egg yolks in a blender along with chipotle powder, turmeric and lemon juice. Real chipotle powder is made by grinding roasted jalapeños into a fine powder. The smoky, spicy flavor adds heat and a rich flavor to dishes like grilled meat, chili, and, of course, aioli. Once the egg yolks are blended and creamy, very slowly drizzle in the olive oil while the blender is still running. I can’t stress enough how slow the olive oil must be added. If the oil is added too quickly, it will break and not emulsify with the egg to thicken. A few drops at a time will result in a thick, luxurious aioli that is worth the wait. Once the mixture is thick, transfer to a bowl and stir in sea salt and black pepper to taste.

Love turmeric recipes? Get our free turmeric recipes cookbook here!

If you already happen to have Paleo mayonnaise on hand, you can make a quick version of this recipe by stirring the chipotle powder and turmeric into it.

Jennafer Ashley

Spicy Aioli Recipe with Chipotle and Turmeric

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Total time:5 mins

Prep Time: 5 mins 5 minutes

Serves:1 cup

Spicy Aioli Recipe with Chipotle and Turmeric

Recipe by: Jennafer Ashley

Spread, dip and dollop this creamy aioli onto burgers, chips and sweet potato fries for a deliciously spicy kick!

Tools

• Blender
• Small bowl

Ingredients

• 2 egg yolks at room temperature
• 1 cup extra virgin olive oil
• 1 t turmeric
• 1 T lemon juice
• 1/2 t chipotle powder
• Sea salt and black pepper, to taste

Instructions

• In a blender, combine egg yolks, lemon juice, turmeric and chipotle powder. Blend on high speed until creamy, about 10 seconds.
• While blender is still running, very slowly pour a thin, steady stream of extra virgin olive oil. Note: The lid should still be on, with only the fill cap removed for pouring in the oil. Blend until thick.
• Transfer to a small bowl; stir in salt and pepper to taste. Store in refrigerator in an airtight container.

P.S.: This spicy aioli goes great…

…on top of a bacon burger
…over huevos rancheros
…as a dip for cajun sweet potato fries
…dolloped on top of chili

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