1Add all the ingredients, except the grapeseed oil, and the salt, and pepper, to the bowl of a blender, fitted with an S blade.
Blend until thoroughly combined.
2Chef’s Note: I like to make my own pickled onions; however, there are a lot of good brands to choose from in the marketplace. My favorite is: Waitrose. The liquid used in pickling these onions, goes very well with this recipe.
3Chef’s Note: Capers are fairly easy to find, but my favorite ones are: Bernal. As with the Waitrose onions, I like the liquid these are packed in.
4Chef’s Note: Here’s my favorite canned chipotle peppers: La Costena.
5With the blender running on low speed, drip the oil in slowly, allowing each addition to incorporate into the egg mixture before adding more. As more oil is incorporated, you can add the oil more quickly.
Stop when the oil is fully emulsified into the ingredients, and is creamy in appearance.
6Chef’s Note: Ever notice the top of some blenders have a trough with one or two holes? Well, that’s where you pour your oil, and the size of the holes is perfect for dripping the oil into the aioli.
7Chef's Note: You do not have to make an Aïoli with a mini-prep blender... but it is easier. At Cordon Bleu, they were always made with a whisk...
8Season to taste with salt and pepper. Serve immediately or cover and chill for up to two days.