chipolte aoili

I have been under the weather this week.  Eating is not a high priority.  Actually think it is being caused by stress at work but I could be wrong.  Where I am contracted at is having layoffs and it is not kind process.  Cutting my hours was kind compared to what they are putting their employees through.

The last time I ate much was Sunday.  I made fish tacos again with mjukstat, roasted salmon, coleslaw, and chipolte aoili.  I did not realize how easy aoili was to make until I did.  I started with Frances Mallamann's recipe for aoili and then modified it until I got what I wanted.  So good with fish tacos!

Do not worry.  I have been eating little bits.  Mostly homemade bread, fruit, a bit of cheese, and much tea.  Just small little bits.

chipolte aoili

1 egg

3 large garlic cloves, peeled and finely minced if you are not using a blender of some sort

1/2 to 1 teaspoon chipolte or to taste (I like spicier but I have currently been vetoed)

1 cup walnut, olive, or avocado oil (I have used all three)

In a bowl, combine the egg, garlic, and chipolte with an immersion blender.  If you are using a regular blender, place in the blender container and mix for about 30 seconds.  While the either blender is going, slowly start drizzling in the oil.  By the end, you will have a mayonnaise textured sauce.  Taste to adjust the spiciness of the aoili.  Remember it is easier to add chipolte then remove.  Whisk in more if you wish.

I serve this with fish tacos.  It has a tendency to be used on many other dishes until it is time to make more.