Raspberry Chipotle Aioli
Author: Gravel & Dine
Recipe type: Sauces & Dressings
Serves: 2 cups
- ½ chipotle in adobo
- ¾ c fresh or frozen raspberries
- 2 egg yolks
- 1 clove garlic, grated or finely minced
- Splash of vinegar, cider or raspberry
- 2 T brown sugar
- Salt
- ½ c olive oil
- Mix together all ingredients but oil using a food processor. Taste and adjust seasoning.
- Leave food processor running and slowly stream in the oil. Stream until it’s lighter in color, creamy, and thick.
- Taste and adjust as needed.
- Serve or store in the fridge for up to two weeks or the expiration date on the eggs.
Recipe by Gravel & Dine at https://gravelanddine.com/raspberry-chipotle-aioli/
3.5.3226