Pan Sear Seabass With Charred Vegetables Turmeric and Chipotle AioliCourse: Seafood Recipes
Turmeric and Chipotle Aioli
2 egg yolks
1 clove garlic – minced
1 c extra virgin olive oil
1 tsp ground turmeric
1 tbs fresh lemon juice
1 Chipotle in adobo – chopped
salt and black pepper, to taste
- Place the egg yolks, lemon juice, turmeric and chipotle in a blender. Blend on high about 10 seconds, until creamy.
- While on high speed, slowly pour the oil in a thin, steady stream. Blend until thick.
- Season with salt and pepper to taste. This will keep in the fridge for a week or so.