Chilli aioli
A spicy aioli with a smoky undertone and firm texture.
Chef Benoit Dewitte and his business partner Jeremy developed healthy, zero-waste, ready-to-use oils based on local and fresh ingredients. A product for chefs, by chefs.
Created by Benoit Dewitte, Benoit & Bernard Dewitte*, Kruisem, Belgium.
Makes bout 1l.
Allergens and dietary requirements
- Egg
- Mustard
- Vegetarian
Ingredients
4
eggs50
g
mustard20
g
sherry vinegar30
g
smoked paprika2
g
garlic1
lemon, juice750
g
sunflower oil50
g
chilli oil, Grønnas needed
xanthan gumPreparation method
- Blend all ingredients except the oil.
- Mount with the sunflower oil and chilli oil to a firm emulsion.
Serving suggestions
- Delicious in a dish with grilled vegetables.
- Pairs well with a pulled pork burger.
- Perfect with jacket potatoes or croquettes.
