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Calabrian Chili and Caper Aioli
Makes about 1 cup
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Course
Appetizer, Side Dish
Servings
1
cup
Equipment
Jar
or quart container
Blender
Ingredients
1x
2x
3x
1
egg
1
clove
of garlic
peeled and smashed
1
tsp
dijon mustard
Juice of 1/2 a lemon
½
cup
vegetable oil
½
cup
olive oil
Calabrian chilis
minced (add to taste, I used 10 small ones)
2
Tbsp
capers
minced
Kosher salt
to taste
Instructions
Add egg, garlic, dijon, and lemon juice to high sided container (like a jar or quart container). Blend until smooth using an immersion blender.
With the blender running, slowly stream in both oils to create a smooth emulsion.
Stir in chilis and capers. Season with salt to taste.
Notes
*You can also make this by hand using a whisk. It will just take a little bit longer :)
Keyword
Dips, Sauces
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