Calabrian Chile Aioli Recipe

• 3 large egg yolks
• Juice of 1 lemon
• 3 cups canola oil
• 2 tablespoons white wine vinegar
• 1 medium garlic clove, finely minced or microplaned
• Kosher salt, to taste
• 3 tablespoons pureed Calabrian hot chile peppers

1. Add the yolks to a food processor fitted with the blade attachment.
2. Process on high until the egg yolks thicken, about 2 minutes.
3. Stop the motor, add a few drops of lemon juice, and process again until the yolks thicken even more, about 2 minutes.
4. With the motor running, start adding the oil, slowly, in a thin stream.
5. As the aioli thickens, add a few drops of lemon juice or vinegar.
6. Resume adding the oil, pausing now and then to add a bit of lemon juice and vinegar.
7. Be careful not to add the oil too fastif you rush it, the aioli will break and have a curdled, oily look.
8. Turn off the motor and add the garlic and a pinch of salt (the Calabrian chiles that youll add later are lightly salted, so be careful with this first addition of salt).
9. Taste for acid, and add more lemon juice or vinegar as needed.
10. Add the chile puree and turn on the processor to incorporate it, then turn it off again and taste for salt, adding more if necessary.
11. Your finished aioli should be stiff, but not too thick.
12. If you dip your finger in and it comes out clean, its too thick.
13. Thin with a little vinegar, if a bit more acidity is needed, or a few drops of cold water if its not.

egg yolks, lemon, canola oil, white wine vinegar, garlic, kosher salt, pureed calabrian

Taken from www.chowhound.com/recipes/calabrian-chile-aioli-31217 (may not work)