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