Aioli is one of my absolute favorite sauces because of the versatility of flavors and function. You can use it as a sauce for a sandwich or even a dipping sauce for French fries! This was a fun sweet and spicy aioli with heat from the Serranos.
There are 2 simple steps to making this aioli, the physical aioli portion and the sweet and spicy roasted Serrano mix. For the aioli, I find it easiest to use an immersion blender or a fast blender. They key here is to use a room temperature egg. When blending, if you find your aioli is not thickening, do not panic. You can slowly drizzle more oil in as you blend. It could be a cold egg was used.
For the Serrano mix, char your pepper and garlic for a more roasted flavor. If you want to adjust the heat of the aioli, change the amount of seeds from the Serrano. I like using a hot honey for extra spice, but you can also use regular as well.
I like making sandwiches with this or it makes a great dipping sauce. Store in the fridge in an airtight container up to 1 week.
1 Room temperature Egg
1 Cup Neutral Oil (Avocado, Canola)
1 Tsp Dijon Mustard
Juice of 1/2 of a Lime
1/4 Tsp White Wine Vinegar
Pinch of Salt
Pinch of Smoked Paprika
1 Roasted Serrano
2 Roasted Garlic Cloves
Juice of 1/2 lime
1 tbsp cilantro
1/2 Tsp White Wine Vinegar
1 Tbsp Hot Honey
Step 1: Combine your room temperature egg, oil, mustard, lime juice, vinegar, salt and paprika in a container and blend.
Step 2: Blend together your Serrano mixture and fold into your mayonnaise.
Step 3: Use it as a spread or a dipping sauce!