blend · aioli
CHAMPION CHEFPrep 10 minChipotle Aioli
Independent adaptation of a publicly published Paul Moran recipe. Not affiliated with, sponsored by, or endorsed by Paul Moran.
SPREAD · TOSTADAS & TACOS
In the published recipe, this is the spread for tuna tostada.
Moran's chipotle aioli for tuna tostadas.
On the jar
AIOLI
- Method
- blend
- Yield
- about 3¼ cups
- Ingredients
- 4
Blender sauce. Cook from the recipe
Ratio
Ingredients
- Egg Yolkabout 1 yolk (18 g)
- Lime Juice50g lime juice
- Grapeseed Oil2 cups (500 ml)
- Chipotleabout 31½ chipotles (250 g)
Method
- This sauce needs a blender. The jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
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Companion jar
Chipotle Aioli wants a blender. Make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
4 kitchens · 5 stars · 3 national awards
- Chipotle CremaNATIONAL AWARD WINNEROn the jar: CHIPOTLE CRE
- Lime-Cilantro AioliNATIONAL AWARD WINNEROn the jar: AIOLI
- Gochujang Aioli★ STARRED KITCHENOn the jar: AIOLI
- Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK
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Provenance
Paul Moran. Canadian / Pacific Northwest foraged. Cited awards include: Top Chef Canada winner S7 (2019).
More from this kitchenFAQ
Can this go in a shake jar?
No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.
What do the quantities mean?
This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. 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 Paul Moran / My VanCity Taste of Thursday (tuna tostada; re-eligible under §1 v2 2026-07-18) (published as “Chipotle Aioli”). Full citation lives in Provenance.
Is it safe with raw egg yolk?
This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.
What if it separates?
Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.