Chioli

Ingredients for 1 servings:

• 1 egg(s)
• pepper
• 1 tsp mustard, medium hot
• 1 tsp lemon juice or vinegar
• 200 ml rapeseed oil
• 2 chilies
• 3 garlic cloves
• ½ tsp sea salt, coarse

Instructions

Working time approx. 15 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 15 minutes

Aioli with chili

The oil, egg, mustard, and lemon juice should be at room temperature. Crack the egg into a tall, narrow bowl. If possible, the yolk should not run apart. Add a pinch of pepper, mustard, and lemon juice. Place a hand blender on the bottom over the yolk—do not switch it on yet. Add the oil. Now switch on the hand blender and hold it on the bottom until an emulsion forms. Then slowly pull the hand blender up, possibly moving it up and down again until the desired consistency is reached. Peel the garlic cloves and chop into smaller pieces. Halve the chilies, remove the seeds, and also chop them into small pieces. Mash the chilies and garlic with the salt in a mortar and pestle until a puree forms. Stir this puree into the aioli and chill for 4 hours. The chili goes well with grilled food, as a spread on bread, or as a dip for vegetable sticks.