This ancho aioli sauce is delicious with shrimp or fries or on grilled meat and burgers. It has the unmistakable, deep, earthy flavor that is unique to ancho chili along with a little bit of tartness from rice vinegar.
This aioli is made with rice vinegar instead of lemon juice (the more common acidic aioli ingredient). The vinegar adds tartness without the harsh and intense flavor of lemon and works great with the ancho chili flavor. (For another vinegar aioli, also check out this chimichurri aioli!)
How to make it:
Step 1. Add all ingredients to a mixing bowl.
Step 2. Whisk until smooth.
How to use it:
This aioli makes a great dipping sauce for fries or shrimp. You can also spread it on chicken or beef burgers or serve it with grilled meat or seafood.
How to store it:
Store the aioli in an airtight container in the fridge.
How spicy is this aioli?
This aioli is mildly spicy from the ancho chili powder.
More delicious aioli recipes:
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Full Printable Recipe
- measuring cups and spoons
- knife and cutting board OR garlic press
- ¼ cup mayonnaise
- 1 teaspoon ancho chili powder
- 2 small garlic cloves, peeled and minced or pressed through a garlic press
- ¼ teaspoon unseasoned rice vinegar
- Add all ingredients to a bowl and whisk until well combined.
Nutrition Information (Estimated):
Nutrition values provided on this website are generated from a nutrition database and are estimates only. The accuracy of the nutrition information for any recipe on this website is not guaranteed. Nutrition values can vary quite a lot depending on which brands are used.