Ancho Olive Aïoli Recipe

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5 egg yolks

1 cup olive oil

1 cup canola oil

2 ancho chiles, stems and seeds discarded, soaked in water

2 tablespoons chopped and pitted Arbequina or Niçoise olives

2 tablespoons fresh lemon juice

1 teaspoon Spanish sherry wine vinegar

kosher salt and freshly cracked black pepper to taste

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