Chef's Table

Avocado Cilantro IPA Aioli

A better Guacamole! Citrus from an Union Jack IPA, herbal from cilantro, umami from White Miso Malt Vinegar Mayonnaise and avocado create an Avocado Cilantro IPA Aioli!

CourseAppetizer
CuisineMexican, Vegetarian
Cooking Beer StyleAmerican India Pale Ale | IPA
SeasonalFall Seasonal, Spring Seasonal, Summer Seasonal, Winter Seasonal, Year Around Seasonal
Food SectionAvocado, Citrus, Condiment, Dip, Mayonnaise | Aioli
Cooking MethodCooking with Beer, Emulsion
BreweryBeer Advocate, Firestone Walker Brewing Co.

Servings	Prep Time
4 – 6serving	5minute

Servings	Prep Time
4 – 6serving	5minute

Ingredients

1each avocado, large,ripe, peeled and pit removed
1tablespoon lime, juicedfreshly squeezed
5tablespoon IPAsuch as Firestone Walker Brewing Co. Union Jack IPA or other IPA style
1/4cup cilantro, freshwashed and stems removed
1teaspoon coriander, ground
1teaspoon salt, kosher
1cup White Miso Malt Vinegar Mayonnaise,recipe here

Instructions

In the bowl of a food processor, add the avocado, lime juice, IPA of choice, cilantro, coriander, salt and White Miso Malt Vinegar Mayonnaise. Pulse the mixture several times, until it is smooth and all the ingredients are evenly incorporated.
The finished aioli will be dark green in color, have a smooth, creamy texture and will be very spreadable. Transfer the aioli to a sealable jar and refrigerate until ready to use. This mixture will last for a week, but may oxidize, leaving a brown color on the surface. This will not affect the taste, but can be scraped off and discarded.