For our fifth Ingredient Challenge, one of the ingredients we drew was scotch bonnet sauce. We made this aioli to accompany our Italian Potchos. This aioli will go great with potato chips, pretzels, fried fish, deli sandwiches, burgers, and many more dishes!
Scotch Bonnet Aioli
Print ThisIngredients
1 Tsp Dijon Mustard
1 Tbsp Scotch Bonnet Pepper Sauce
2 Cloves Garlic (mashed into a paste – watch video)
2 Egg Yolks
1 1/2 Cups Olive Oil
Kosher Salt
Instructions
- Using a blender or a wire whisk, mix mustard, scotch bonnet sauce, garlic, and egg yolks until smooth.
- While blender is in motion, add olive oil with a slow steady drizzle, pausing if you over pour. Continue until all oil is incorporated.
- Cover and refrigerate until needed.