I have seen a few recipes for garlic aioli and pasilla aioli on newgroups and on the web, but I have never seen a chili aioli recipe. I had some Ahi sampans (raw ahi in a fried wonton boat) at the Grand Luxe Cafe in the Venetian in Las Vegas. The chili aioli and wasabi sauce decorated the plate, the chili aioli was a reddish orange color (almost the same color as chili oil). The only chili oil i have ever used is La Yu, which is probably too hot for chili aioli. Anyone have a good recipe for this? I want to use it for a bread dippin sauce also. Thanks in advance.
I have seen a few recipes for garlic aioli and pasilla aioli on newgroups and on the web, but I have never seen a chili aioli recipe. I had some Ahi sampans (raw ahi in a fried wonton boat) at the Grand Luxe Cafe in the Venetian in Las Vegas. The chili aioli and wasabi sauce decorated the plate, the chili aioli was a reddish orange color (almost the same color as chili oil). The only chili oil i have ever used is La Yu, which is probably too hot for chili aioli. Anyone have a good recipe for this? I want to use it for a bread dippin sauce also. Thanks in advance.
-Shannon
Try pounding some fresh chili (minus seeds) to a pulp, then mixing the result with salt, pepper and an egg yolk, and proceeding with oil like a standard mayo. Should work.
I have seen a few recipes for garlic aioli and pasilla aioli on newgroups and on the web, but I have never seen a chili aioli recipe. I had some Ahi sampans (raw ahi in a fried wonton boat) at the Grand Luxe Cafe in the Venetian in Las Vegas. The chili aioli and wasabi sauce decorated the plate, the chili aioli was a reddish orange color (almost the same color as chili oil). The only chili oil i have ever used is La Yu, which is probably too hot for chili aioli. Anyone have a good recipe for this? I want to use it for a bread dippin sauce also. Thanks in advance.
-Shannon
Aioli is garlic mayonnaise; you don't have to say garlic aioli.
I have seen a few recipes for garlic aioli and pasilla aioli on newgroups and on the web, but I have never seen a chili aioli recipe. I had some Ahi sampans (raw ahi in a fried wonton boat) at the Grand Luxe Cafe in the Venetian in Las Vegas. The chili aioli and wasabi sauce decorated the plate, the chili aioli was a reddish orange color (almost the same color as chili oil). The only chili oil i have ever used is La Yu, which is probably too hot for chili aioli. Anyone have a good recipe for this? I want to use it for a bread dippin sauce also. Thanks in advance.
-Shannon
Try pounding some fresh chili (minus seeds) to a pulp, then mixing the result with salt, pepper and an egg yolk, and proceeding with oil like a standard mayo. Should work.
That would work with a chili that doesn't need blistering, like a seranno or jalapeno. WIth some others you would want to blister and peel it first, as well as getting the seeds out.
