Anyone have a recipe for honey jalapeno Aioli?

Answer 1

Habanero Honey Aioli (Habanero Mayo)

* 1 1/2 tablespoon Dijon mustard
* 2 tablespoons honey
* 1/2 cup cilantro, chopped
* 1 teaspoon minced habanero chile
* 2 egg yolks
* 1 tablespoon lemon juice
* 1/2 teaspoon sea salt
* 1/2 cup olive oil

DIRECTIONS
In a blender, mix the mustard, honey, cilantro, habanero, egg yolks, lemon and salt. Blend until puree. Remove the inner part of the top of the blender, if possible. With the blender running, gradually pour a thin stream of olive oil onto the mixture so that the mixture thickens. Refrigerate.

Answer 2

Habanero Honey Aioli (Habanero Mayo)

* 1 1/2 tablespoon Dijon mustard
* 2 tablespoons honey
* 1/2 cup cilantro, chopped
* 1 teaspoon minced habanero chile
* 2 egg yolks
* 1 tablespoon lemon juice
* 1/2 teaspoon sea salt
* 1/2 cup olive oil

DIRECTIONS
In a blender, mix the mustard, honey, cilantro, habanero, egg yolks, lemon and salt. Blend until puree. Remove the inner part of the top of the blender, if possible. With the blender running, gradually pour a thin stream of olive oil onto the mixture so that the mixture thickens. Refrigerate.

Answer 3

Jalapeño Honey Lime Aioli
1/2 cup sour cream
1/2 cup mayonnaise
juice of 1 lime
1T honey
1 clove garlic, crushed
1 fresh jalapeño, seeded and finely chopped
Stir all aioli ingredients together until well blended. Stored in a tightly covered container in the refrigerator, this keeps for about 2 weeks.

Answer 4

Jalapeno Aioli

Answer 5

ingredients a million/2 crimson jalapeno pepper, stemmed, seeded and chopped 2 tablespoons honey a million/8 teaspoon salt, or to style 4 boneless, skinned fowl breast halves (approximately 5 ounceseach and each) Tomato Olivada: 2 tablespoons honey a million medium-length tomato, peeled and diced (a million/2-inch) a million/4 cup finely chopped candy green pepper a million/2 cup finely chopped crimson onion 12 Kalamata olives, pitted and coarsely chopped a million tablespoon balsamic vinegar a million tablespoon olive oil a million/8 teaspoon salt sparkling watercress sprigs, for garnish guidelines a million. place jalapeno, the two tablespoons honey and the salt in small blender or food processor. Whirl to puree. (Or combination mutually the honey and salt with a mortar and pestle.) Rub blend over fowl. conceal and refrigerate a million hour. 2. prepare exterior grill with medium-warm coals or preheat broiler. Grill fowl, skinned section down, or broil, skinned section up, till browned, approximately 7 minutes. turn the fowl over. Grill or broil till the fowl is no longer crimson interior the middle, approximately 5 minutes. 3. meanwhile, prepare Tomato Olivada: blend mutually 2 tablespoons honey, the tomato, green pepper, crimson onion, olives, vinegar, olive oil and salt in a small bowl. 4. Serve the grilled fowl with the olivada. Garnish the plates with sprigs of unpolluted watercress.