Smoky Barbecue Aioli

Smoky Barbecue Aioli by Stonewall Kitchen, smoky and creamy

Smoky Barbecue Aioli by Stonewall Kitchen is a creamy mayonnaise that becomes a spreadable barbecue sauce with the addition of tomato, chipotle chili, and liquid smoke. Maple syrup and soy sauce are also added, giving the smoke a savory-sweet foundation typically only found in bottled versions.

Smoky Barbecue Aioli is the smoky burger sauce from Stonewall Kitchen in York, Maine, designed for fries, wedges, and everything off the grill. Canola oil and egg form the mayonnaise, while Dijon mustard, tomato paste, and pepper sauce provide the seasoning, and chipotle and liquid smoke provide the character.

Smoke over egg and oil, with chili underneath

It sits thick and creamy on the spoon, light with a reddish-brown tint, and smells of charcoal and warm chili. A spoonful of it holds its shape without running.

Canola oil and egg provide the base for everything that follows, giving it that full, smooth consistency that can be spread with a knife. Tomato paste, apple cider vinegar, and Dijon mustard steer it in the direction of barbecue sauce, while brown sugar and maple syrup round it out. Soy sauce adds a savory depth, like that typically found in a slow-cooked stew. A little pepper sauce with cayenne and garlic adds a touch of heat without overpowering the cream.

The heat from the chipotle and cayenne pepper remains moderate, tingling in the finish rather than rushing to the front.

The mayonnaise for burgers, fries, and grilled food

Its grand stage is anything that tastes of a cookout or street food.

On a burger, it takes the place of ketchup and mayonnaise in one go; served with fries, wedges, and sweet potatoes, it becomes a dip; and drizzled over pulled pork or hot dogs, it adds a hit of smoke. In a wrap with fried chicken, it binds everything together, and it is always ready to go with onion rings and baked potato wedges.

Stir a spoonful into cold potatoes, and the salad becomes a side dish that belongs on the grill. It is also quickly at hand for fried chicken from the pan or a handful of crispy nuggets.

Chipotle, the smoked jalapeño

Chipotle is a jalapeño that has been allowed to ripen to red on the vine and is then smoked over wood and dried.

In this process, the green, fresh pod becomes a leathery brown fruit with a deep smoky note and a mild, slowly rising heat. In Mexico, chilies have been preserved this way for centuries, long before barbecue became an American term. At Stonewall Kitchen, chipotle is listed alongside liquid smoke in the ingredients, so the smoky tone comes from two directions.

A little curry and dried red pepper are further down on the same list, giving the cream its warm color. The smoky tone always remains round, never sharp.

A thick dollop next to the fries

On burger night with homemade patties, toasted buns, and a bowl of fries, the jar from Stonewall Kitchen sits right in the middle of the table. A thick dollop on the meat, a second one on the side for dipping—no one will miss the grill tonight. Those who like it bolder can stir in a spoonful of barbecue sauce beforehand. Once opened, the jar should be refrigerated and will remain spreadable for several weeks.

For something milder and garlic-forward, try the Roasted Garlic Aioli. The entire range can be found under Aioli and Mayonnaise, and the rest in the Stonewall Kitchen product range.