One of my go-to condiments. Make this ahead of time and use with various recipes.
Great for breakfast toast to lunch sandwiches to fish tacos to any kind of burger, this mayo adds a ton of flavor.
This recipe above makes about one cup and will last you in the fridge for four days.
Chipotle Mayo
A cast-iron pan works best but a stainless steel pan will also work. Try avoiding a non-stick pan because creating the sear will be more difficult.
Ingredients
2 egg yolks
1 tsp lemon juice, more to taste
1/4 tsp dry mustard
1 c canola oil
Salt to taste
2 chipotle peppers in adobe sauce, more to taste
Instructions
Whisk egg yolks, mustard, lemon juice and until doubled in volume
Whisk in oil teaspoon by teaspoons fully mixing to form emulsion
After half the oil is added, whisk in oil tablespoon by tablespoon
If too thick, lighten with additional lemon juice or water
Put chipotle peppers in adobe sauce in blender and make smooth, take out and fold in mayonnaise to taste
Season with salt as needed
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