This ancho aioli sauce has the deep, rich, earthy and smoky flavor that is unique to ancho chile along with a little bit of tartness from rice vinegar. It's delicious with shrimp, fries or on grilled meat and burgers.
Vinegar instead of citrus juice:
I made this aioli with rice vinegar instead of lemon or lime juice (the more commonly used acidic aioli ingredients). When I tested the recipe with lemon I thought that the citrus flavor interfered with the ancho chile flavor. Rice vinegar adds the needed tartness while letting the pure ancho and garlic flavors shine.
Full Recipe
Ancho Aioli
This ancho aioli has a rich, earthy and mildly smoky flavor that is balanced by a little bit of tartness.
Print Pin Rate Servings: 2
Calories: 143kcal
Equipment:
- measuring cups and spoons
- knife and cutting board OR garlic press
- bowl
- whisk
Ingredients:
- ¼ cup mayonnaise
- 1 teaspoon ancho chile powder
- 2 small garlic cloves, peeled and minced or pressed through a garlic press
- ¼ teaspoon unseasoned rice vinegar
Instructions:
- Add all ingredients to a bowl.
- Whisk until well combined. Store in an airtight container in the fridge for up to 3 days.
Notes:
How to serve: This aioli is great as a dipping sauce for fries or shrimp, as a burger spread or with grilled meat or seafood.
Nutrition:
Calories: 143kcal | Carbohydrates: 12.4g | Protein: 1.5g | Fat: 10.5g | Saturated Fat: 1.5g | Cholesterol: 8mg | Sodium: 213mg | Potassium: 220mg | Fiber: 1.9g | Sugar: 1.9g | Calcium: 15mg | Iron: 1mg
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- Freshly grated ginger and spicy and intense Sriracha team up in this delicious ginger Sriracha aioli.
- This chipotle bbq aioli has great flavor from chipotle powder and bbq sauce.
- This chili lime aioli recipe combines chili powder with fresh lime juice and zest for incredible flavor!
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