Nutrition Facts

Serving Size 42 g

(Approx. 6 Servings)

Amount Per Serving

Calories	260	Calories From Fat	250

% Daily Value*

Total Fat 29 g	45%

Saturated Fat 3.5 g	18%

Trans Fat 0.0 g

Cholesterol 60 mg	20%

Sodium 25 mg	1%

Total Carbohydrate 1 g	0%

Dietary Fiber 0 g	0%

Sugars 0 g

Protein	1 g

Vitamin A 4%	•	Iron 2%

Vitamin C 4%	•	Calcium 2%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Serrano Aioli

Prep Time

15 minutes

Cook Time

5 minutes

Total Time

20 minutes

Serves

6 People

Ingredients

Recipe makes 6 Servings

1 large serrano pepper, stem removed

2 large eggs, yolks only

1 Tbsp Dijon mustard

2 Tbsp lime juice

2 garlic cloves, crushed

1/3 cup(s) cilantro, chopped fine

3/4 cup(s) H-E-B Expeller Pressed Sunflower Oil, plus more as needed to form an emulsion or until thick

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Instructions

Place serrano pepper into a dry pan and set over medium-high heat. Turn pepper over as needed in order to blister all sides evenly.

Remove from pan and allow to cool slightly before proceeding.

In a blender or food processor, add egg yolks, mustard, lime juice, garlic, cilantro, and serrano pepper. Blend until smooth.

While blender is running, slowly add oil in a steady stream until an emulsion forms and mixture gets very thick like mayonnaise. Season to taste.

Chef's Note: Use as a dipping sauce or as a condiment on a burger for added heat.