Smoked Chili Aioli

Name: Smoked Chili Aioli
Prep time: 5 min
Total time: 5 min
Yield: about ¾ cup (150 ml)
Cuisine: French Classic
Ingredients: ¾ tsp Tabasco Chipotle + ¼ tsp Tabasco Original (5 ml) Tabasco; ½ cup mayonnaise (120 ml) Mayo; 2 Tbsp finely chopped shallots (30 ml) Shallot; 1 Tbsp finely chopped cornichons (15 ml) Cornichon; ¾ tsp Worcestershire (3.75 ml) Worcester; 1 tsp Dijon (5 ml) Dijon Mustard; 1½ tsp lemon juice (7.5 ml) Lemon Juice; ½ tsp kosher salt (2.5 ml) Salt; 2 tsp finely chopped tarragon (10 ml) Tarragon; 1 Tbsp chives (15 ml) Chives; 1 Tbsp parsley (15 ml) Parsley

Independent adaptation of a publicly published Dan Kluger recipe. Not affiliated with, sponsored by, or endorsed by Dan Kluger.

SPREAD · STEAK TARTARE & SANDWICHES

In the published recipe, this is the spread for steak tartare.

Kluger's smoked chili aioli for steak tartare.

On the jar

AIOLI

Method: shake
Yield: about ¾ cup
Ingredients: 11
Jar batch: 2× recipe

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Ratio

MAYO 120 mlLEMON JUICE 8 ml

Ingredients

Tabasco¾ tsp Tabasco Chipotle + ¼ tsp Tabasco Original (5 ml)
Mayo½ cup mayonnaise (120 ml)
Shallot2 Tbsp finely chopped shallots (30 ml)
Cornichon1 Tbsp finely chopped cornichons (15 ml)
Worcester¾ tsp Worcestershire (3.75 ml)
Dijon Mustard1 tsp Dijon (5 ml)
Lemon Juice1½ tsp lemon juice (7.5 ml)
Salt½ tsp kosher salt (2.5 ml)
Tarragon2 tsp finely chopped tarragon (10 ml)
Chives1 Tbsp chives (15 ml)
Parsley1 Tbsp parsley (15 ml)

Method

Pour to the lines in order (bottom → top): MAYO, LEMON JUICE.
Add by count: 1 SHALLOT, 2½ CORNICHONS, ¼ BUNCH CHIVES.
Season to finish: SALT (about ¾ tsp), TARRAGON (about 1 Tbsp), PARSLEY (about 3½ Tbsp), TABASCO (about 2 tsp), WORCESTER (about 1½ tsp), DIJON (about 2 tsp).
Cap the jar and shake until emulsified.

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It breaks. The shake fixes it.

You found this recipe once. On a PantryFlex jar it's printed in glass. If it separates in the fridge, cap it and shake; the ratio is already right, it just needs remixing.

2 kitchens · 2 national awards

Smoked Chili AioliNATIONAL AWARD WINNEROn the jar: AIOLI
Lemon AioliNATIONAL AWARD WINNEROn the jar: AIOLI
Mustard VinaigretteNATIONAL AWARD WINNEROn the jar: HONEY-MUSTAR
Orange AioliNATIONAL AWARD WINNEROn the jar: AIOLI

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Provenance

Dan Kluger works in Seasonal American / New York at ABC Kitchen; credentials include James Beard Best New Restaurant 2011 (ABC Kitchen, executive chef); Food & Wine Best New Chef 2012.

Adapted from a Dan Kluger recipe (Dan Kluger / Tabasco steak tartare).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 2× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Dan Kluger / Tabasco steak tartare (published as “Smoked Chili Aioli”). Full citation lives in Provenance.

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