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Chipotle Garlic Aioli

Created by Jaymee Sire for California Olive Ranch


  • 1 large egg yolk (from a pasteurized egg)
  • 1 chipotle pepper in adobo sauce (from a can), finely minced
  • 2 teaspoons freshly squeezed lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1/2 cup California Olive Ranch Garlic Infused Olive Oil (may not use the full amount)
  • 1/2 cup 100% California Olive Ranch Extra Virgin Olive Oil (may not use the full amount)
  • Kosher salt, to taste


Place egg yolk, minced chipotle pepper (and a little of the sauce), lemon juice and Dijon mustard in a medium bowl. Whisk until combined. Starting with 1/4 cup of the Garlic Infused Olive Oil, begin adding oil one drop at a time while continually whisking. Do not add the next drop until oil is completely emulsified. After 1/4 cup has been added, switch to the California EVOO, and repeat the process, ending with the final 1/4 cup of Garlic Infused Oil (if needed.) As the aioli starts to come together, you can start adding oil in a thin stream. Continue adding oil until it reaches your desired consistency. If it becomes too thick, you can add a few drops of water to thin it out. If it's too thin, continue adding more olive oil.
Once aioli is the consistency of mayonnaise, season to taste with kosher salt and whisk to combine. Refrigerate until ready to use. (Will keep for at least a week in the refrigerator, covered.)

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