Ancho Olive Aioli

• 5 egg yolks
• 1 cup olive oil
• 1 cup canola oil
• 2 ancho chiles, stems and seeds discarded, soaked in water
• 2 tablespoons chopped and pitted Arbequina or Nicoise olives
• 2 tablespoons fresh lemon juice
• 1 teaspoon Spanish sherry wine vinegar

1. Pulse drained chilies, olives, lemon juice and sherry vinegar in a food processor until quite smooth.
2. Set aside.
3. In another bowl or a stand mixer with the whisk attachment make mayo with egg yolks, oils and a pinch of salt.
4. Add puree of chilies and olives.
5. Whisk well.

egg yolks, olive oil, canola oil, ancho chiles, nicoise olives, lemon juice, spanish sherry wine vinegar

Taken from www.foodrepublic.com/recipes/ancho-olive-aioli-recipe/ (may not work)