This mildly spicy take on classic French aioli gets its gentle heat from Basque Piment d'Espelette AOP Powder and Espelette Mustard. The technique used in this recipe is inspired by renowned New York Chef Daniel Boulud, who uses both a raw egg yolk and a lightly poached egg to bind his aioli. The poached egg helps prevent the aioli from separating and results in a light, fluffy, silken finished product.
Serve as a dip alongside a crudités platter, spoon over roasted potatoes (pictured above) or use as a spread for sandwiches. It pairs especially well with fish and seafood—try using it instead of mayonnaise in an oyster po'boy or fried fish sandwich.
Recipe by Asha Loupy
In a small bowl or measuring cup, combine canola or grapeseed oil and extra virgin olive oil. Set aside.
Fill a small saucepan with water and bring to a simmer over medium heat. Crack the whole egg into the water and poach for 2 minutes (you want the whites to just start to set and the yolk to remain runny).
Transfer the poached egg, egg yolk, garlic, lemon juice, Piment d’Espelette and salt to a blender or food processor, and blend until well combined.
While the machine is running, begin adding the reserved oil mixture in a very slow steady stream. After you’ve added half the oil, stop to scrape the sides of the blender and check the consistency—the mixture should be starting to thicken. Continue to slowly add the remaining oil, while the machine is running, until the mixture is the consistency of mayonnaise. Once you’ve added all the oil, taste and adjust seasonings as needed.