Smoky chipotle chillies give a unique flavour to this creamy aioli. Our favourite way to serve it is slathered over juicy cobs of corn—either steamed in the Thermomix or grilled on the barbecue—and topped with grated Parmesan. Ideally, let the flavours marinate over night. Chipotle chillies are becoming easier to source thanks to the rising popularity of South American food.
- Soak chipotle chilli in boiling water for at least 15 minutes.
- Squeeze excess water from chipotle chilli and place in mixing bowl with garlic and coriander. Discard water.
- Chop 5 seconds/speed 7. Scrape down bowl and repeat two more times.
- Insert butterfly whisk and add the egg, Dijon mustard, salt, lime juice and paprika. Mix 20 seconds/speed 4. Ensure the egg is well combined (essential to ensuring that the mayonnaise doesn’t split).
- With the blade running on 4 minutes/speed 4 slowly drizzle oil through the hole in the mixing bowl lid with the measuring cup in place. Start slowly then add more oil as the mixture emulsifies. This should take about 3 minutes—continue mixing until the mixture is thick and creamy.
- Transfer to a serving bowl or airtight glass jar and refrigerate until needed for up to 5 days.
- Spicy dip for sweet potato wedges
- On top of vegetable burgers for added zing
- Omit the chipotle chilli to create a simpler lime-coriander aioli, delightful on seafood, tempura, wedges or as a dressing for coleslaw