Bear’s Kitchen: a T&T foodie thread

cannabineer

Ursus marijanus
Oh! And

Chipotle Aioli


1 jumbo egg, raw
1 chipotle, diced very fine
1 Tbs white vinegar
2 tsp lime juice
1/2 tsp sugar
1/4 tsp salt
1/2+ tsp Dijon mustard
1/2 tsp Sriracha
1 cup corn oil

Combine ingredients in pint jar.
Stick blend for twenty seconds.

Try on onion rings. I want to make some tempura onion rings to eat with this.

Recipe is the result of reverse-engineering a local gastropub’s awesome condiment.
 
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