Make this aioli a day in advance to allow the chipotle pepper to reach full flavor.

• 1 tsp minced shallot
• 1 egg yolk
• 1 tsp smooth dijon mustard
• 1 chipotle pepper, minced (wear gloves!!)
• 2 white anchovy fillets, minced
• 10 oz canola oil
• 1 tsp lemon juice
• ½ tsp salt
• ¼ tsp white pepper

1. Using a fine wire whisk in a medium mixing bowl combine all  ingredients except the oil and lemon juice
2. Very slowly add the oil to mixture whisking constantly and rather vigorously. Once the oil is emulsified, add the lemon juice and mix until well combined