blend · aioli
CHAMPION CHEFPrep 10 minOlivestreet Aioli
Independent adaptation of a publicly published Paul Moran recipe. Not affiliated with, sponsored by, or endorsed by Paul Moran.
From a champion chef's kitchen.
Ratio
Ingredients
- Egg Yolk — 1 egg yolk
- Lime Juice — 50g lime juice
- Grapeseed Oil — 500ml grape seed oil
- Chipotle — 250g chipotle paste
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.
Companion jar
Olivestreet 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
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- Saffronrow AioliNATIONAL AWARD WINNER
- Sumachall Aioli★ STARRED KITCHEN
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Paul Moran. Canadian / Pacific Northwest foraged. Cited awards include: Top Chef Canada winner S7 (2019).
Originally published as Chipotle Aioli.
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?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
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.