Chipotle Avocado Aioli

Start Tip:
Get 2 bowls one large and one small and a whisk place dish a towel in the large bowl and the small bowl on top of the dishtowel. (This is to ensure that the bowl does not move when you are whisking ingredients together.

1. Separate egg yolks and put them in the bowl with the juice of one fresh lemon, a pinch of salt and one teaspoon of Dijon mustard.
2. Whisk ingredients together, while slowly adding olive oil allowing the olive oil to emulsify in to the egg mixture. Process until the basic ingredients is thick, about 8 minutes. Tip: This can also be done in a food processer, much easier
3. Cut avocados into small pieces and combine in the mixture. Tip: You might want to use a potato masher to do this then a whisk will work as well.
4. Add half a bottle of Mad Gringo Chipotle standoff to the mixture along with fresh grated garlic and mix well.
5. Transfer the mixture to squeeze bottle and refrigerate for up to 7 days. Shake before spreading.