980° Adobo Aioli

3 each large egg yolks

½ cup 980° Adobo

1 teaspoon Dijon mustard

1 each garlic clove

¼ teaspoon salt

1 cup neutral oil

1. Add yolk, 980° Adobo, mustard, garlic, and salt to a cup that just fits the head of your immersion blender. Deli containers work perfectly. 
2. Pulse the ingredients until smooth. 
3. Next, with the blender running, slowly drizzle in the oil to create an emulsion. 
4. Use a spatula to fold in any residual oil and seasonings.  Pulse to incorporate.
5. Store in a sealed container in the fridge for up to 1 week.
6. Use as desired.

Y= 2 cups

Nate Whiting

@hotdogsncaviar

Charleston, SC