This Chili Crisp Aioli recipe can be used as a sauce, dip, dressing, marinade, or spread. It’s rich, creamy, tasty, spicy, and incredibly delicious! Feel free to use some store bought mayonnaise if you’d like (Avocado Oil base please!) or have some fun and make this recipe. Then put this on every sandwich for the rest of your life.
INGREDIENTS
3 egg yolks
1 teaspoon fine sea salt
2 tablespoons lemon juice
1tablespoon water
1 ½cups avocado oil cold-pressed, naturally refined
2 tablespoons of chili crisp or more to taste
INSTRUCTIONS
1. Drop the egg yolks into the basin of your food processor, then sprinkle them with salt. Spoon in the lemon juice and water.
2.Close the food processor, and pulse it once or twice to combine, and then turn it on so that the blade continues moving smoothly. Working a half cup at a time, pour the avocado oil into the feeder tube of the food processor, allowing it to drip into the egg yolks in a very thin, smooth stream until the mayonnaise thickens and all the oil is incorporated into the egg yolks, about two or three minutes.