A simple sauce to go with these black bean empanadas or on top of simply cooked fish or chicken. Before everyone gets up in arms, I know that this does not meet the technical qualifications of an aioli. For one thing, I didn’t even put the umlaut over the “i”! But seriously, aioli is defined as garlicky mayonnaise and this orange aioli is orangey-garlicky mayonnaise. And I didn’t even make the mayo myself so there’s another red flag for the purists. (Although you could make your own aioli to use as the base; follow this aioli recipe video and omit the garlic from this recipe.)

But this sauce is simple and it’s GOOD and it keeps in the fridge for several days so you can experiment with different ways to use it. I made it for an empanada recipe that is coming up soon. It’s also great on steamed vegetables like asparagus, or on shrimp. In fact, I’m thinking right now that it would be an excellent addition to tuna or chicken salad. Do with it what you will and please report back with your findings!

Orange Aioli recipe