Mole Aioli
Mole! Mexican Mole! So complex, so regional, so packed full of flavor… There are so many styles and regions in Mexico that have their own style of Mole sauce. I created my own version of Mole and transformed it into a hot sauce format. I call this sauce Nor Cal Mole Eat Beer Hot Sauce. As the hot sauce is so unique and concentrated flavor, it has many uses and applications in and out of the kitchen. To learn more about this hot sauce, check out what inspired Humboldt Hot Sauce and Home Brew Chef to put our creative minds together, crafting this rich, delicious sauce, check out our blog post.
If heat and spicy is not what your palate likes or you want to add flavor but tame the heat, try using Nor Cal Mole as an ingredient in a recipe. I wanted to use the Mole flavors as a spread | dip | condiment and decided to add some of the hot sauce to my White Miso Malt Vinegar Mayonnaise, creating Mole Aioli. This mayonnaise-based sauce, adds fat, to help tame the heat, adding richness and silky texture, making it a wonderful vehicle to transport all its flavor.
Try adding this Mole Aioli as a ‘secret sauce’ for your favorite hamburger, use as a dip for Pomme Frites (French fries) or on a bun with smoked pulled pork, on a Baja style fish taco, or on a torta sandwich (Smoked Märzen Refried Black Beans, Kale Mushroom Oregano Amber Ale Torta Filling, Pambazo Especial de Pollo, Mexican-Style Beer Stewed Chicken). The applications for this Mole Aioli are endless. Depending on your heat tolerance, add 2 – 3 tablespoons for optimum flavor. If you are a chili head, go as high as 4 – 5 tablespoons in the recipe for a really intense flavor and burn.
Makes: 1 3/4 cup of aioli
- 1 recipe White Miso Malt Vinegar Mayonnaise, recipe Here
- 2-5 tablespoon Eat Beer Hot Sauce Nor-Cal Mole available HERE, depending on desired heat level and use
- In the bowl of a food processor, add the eggs, white miso, malt vinegar, salt, garlic and Nor Cal Mole Hot Sauce. Seal with the lid and pulse several times until all the ingredients are puréed together. The inside of the bowl might need to be scraped down with a rubber spatula, depending on the size of your food processor.
- Once all the Base Ingredients are incorporated, measure out the two oils into a liquid measuring cup. I use a blend of the two oils to create a more balanced flavor. If you use all olive oil, the resulting mayonnaise will be strong in olive oil flavor and have a harder hue of yellow. Turn the food processor on and slowly add the oil, starting with just a few drops at a time. After a tablespoon, you can add the oil a little faster (a drizzle), but never pouring the oil in. This will slowly incorporate the oil into the egg yolks, making a fluffy/pillowy sauce vs a broken sauce (were the oil looks like rain drips with splotches of egg yolk swimming in it.
- Taste the Mole Aioli; it should be balanced with the citrus, spices, chocolate and mole flavors, with a touch of heat. Depending on how much or little Nor Cal Mole you added. Transfer the finish Mole Aioli to a 16 ounce Mason jar and seal. Place into the refrigerator and this sauce will last for 1 month (if it lasts that long).
How to Use This Recipe:
- Try this as a "Special Sauce" for a hamburger (ground beef | Lamb), with caramelized onions
- Use as a spread for almost any sandwich
- Try as a dip for Pomme Frites | French Fries
- Use as a dip for a crudité or vegetable platter
- On a bun with smoked pulled pork
- Garnish a Baja style fish taco with it
- Make Torta | Pambazo sandwiches using the Mole Aioli as a spread with Smoked Märzen Refried Black Beans, Kale Mushroom Oregano Amber Ale Torta Filling, Pambazo Especial de Pollo, Mexican-Style Beer Stewed Chicken)
Other Mayonnaise | Aioli Recipes:
