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Spice Up Your Culinary Creations with Calabrian Aioli

The Flavorful Twist on Traditional Garlic Mayonnaise

Imagine a vibrant garlic mayonnaise infused with the bold heat of crushed Calabrian chiles. This Italian delight, known as Calabrian aioli, is the perfect addition to elevate your dishes to new heights. With its creamy texture and spicy kick, it’s an ideal dip, dressing, or spread for a variety of culinary creations.

The Southern Italian Version of Sriracha Mayo

Calabrian aioli gets its signature flavor and heat from crushed Calabrian chiles, similar to Sriracha mayo. This flavorful condiment is a staple in southern Italy, particularly in the Calabria region. It’s a versatile ingredient that can add depth and excitement to various dishes, from porchetta sandwiches to vegetables and meats.

Getting Started: Ingredients and Preparation

To make Calabrian aioli, you’ll need a few essential ingredients, including crushed Calabrian chiles, egg yolks, lemon juice, canola oil, white wine vinegar, garlic, and kosher salt. If you can’t find crushed chiles, you can use whole chiles and process them into a chunky purée with olive oil.

Easy Recipe for Calabrian Aioli

Yield: About 2 1/2 cups
Difficulty: Easy
Total Time: 15 minutes
Active Time: 15 minutes

Ingredients:

• 3 large egg yolks
• Juice of 1 lemon
• 3 cups canola oil
• 2 tablespoons white wine vinegar
• 1 medium garlic clove, finely minced or microplaned
• Kosher salt, to taste
• 3 tablespoons puréed Calabrian hot chile peppers

Instructions:

1. Thicken the Egg Yolks: Process egg yolks in a food processor until they thicken, about 2 minutes. Add a few drops of lemon juice and process again until they thicken even more.
2. Add Oil and Acidity: With the motor running, slowly add the oil in a thin stream, pausing to add lemon juice or vinegar as needed.
3. Add Garlic and Salt: Turn off the motor and add the garlic and a pinch of salt. Taste for acid and add more lemon juice or vinegar as needed.
4. Incorporate Calabrian Chiles: Add the chile purée and process until well combined. Taste for salt and add more if necessary.
5. Achieve the Right Consistency: Your finished aioli should be stiff but not too thick. If it’s too thick, thin it with a little vinegar or cold water.

With your Calabrian aioli ready, get creative and enjoy it as a dip, dressing, or spread for your favorite dishes!