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Flavor of the Week

Flavor of the Week: Smoky meets tangy in chipotle aïoli

It's not exactly surprising to hear that chipotle and aïoli have seen consistent growth on menus. Traditionally, aïoli and mayonnaise are quite different. Mayonnaise is made with egg yolks, olive oil and a little citrus or vinegar, and aïoli is a less creamy blend of garlic, olive oil and salt.

But in modern American restaurants the two condiments are pretty much synonymous, although aïoli still often has garlic in it and mayonnaise is sometimes spiked with a little mustard.

Chipotles are smoked jalapeño peppers, and adding them to  aïoli bridges the best of two worlds — a creamy, tangy, garlicky condiment gets a smoky, spicy boost. It’s no wonder its popularity is growing.

The uses for chipotle aïoli are practically endless (try it with French fries), but it’s most commonly found in Tex-Mex cuisine and on sandwiches and burgers. Despite its most popular uses, this condiment is best known by Asian Americans.

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