A little bit of chipotle chile, the ripened and smoke-dried form of the jalapeno, gives a lot of chile zing to the garlic mayonnaise of Provence. Include a little of the adobo, the vinegar-based paste found in the can with the chiles.
- 3 cloves garlic
- 1/2 teaspoon kosher salt
- 2 egg yolks
- 1 canned chipotle chile, minced
- 1 teaspoon adobo from the chile can
- About 1/2 cup mild olive oil
- 1 teaspoon mild vinegar, or to taste
Pound the garlic and salt together to a smooth paste in a mortar (or mash repeatedly with the broad side of a knife on an impervious surface). Scrape into a mixing bowl, add the egg yolks, chile and adobo, and beat with a whisk to a paler shade of yellow. Add a spoonful of the oil and beat it until it is absorbed. Continue adding oil in small quantities, beating constantly, until the sauce forms a smooth emulsion. After about 1/4 cup oil has been added, alternate oil and a few drops of vinegar, until the sauce is nice and thick. Taste and correct the seasoning. Strain through a fine sieve before serving. For a variation, crush a large pinch of saffron threads with the garlic. Serve with delicious crab cakes.
Makes 2/3 cup.
Pair with: Blue Buck, Slipstream
