Tex-Mex Mayonnaise

Debber's Note:

Jazz up the ordinary with this little gem. Original recipe came from the cooks at *Living*...

• Total Time: 12 mins
• Prep Time: 12 mins
• Cook Time: 0 mins

Ingredients:

Serves: 16

Yield: 2.0 cups

• 3 egg yolks
• 1 tablespoon lemon juice
• 1/2 teaspoon Dijon mustard
• 1 teaspoon coarse salt
• 1/2 cup canola oil
• 1 1/4 cups canola oil
• 1/4 cup extra virgin olive oil
• 2 tablespoons hot water
• 2 teaspoons lemon juice
• 1 teaspoon salt
• 1 chopped canned chipotle chile

Directions:

1. Beat egg yolks on medium speed until slightly thickened.
2. Add lemon juice, mustard, salt; beat one minute.
3. Increase speed to medium-high, add 1/2 cup oil ONE TEASPOON AT A TIME (this is very important--or the mayonnaise will "break" ie., separate).
4. SLOWLY pour in remaining oils in a steady stream, beating until incorporated (about 10 minutes).
5. Fold in water, lemon juice, salt & chopped chile.
6. Serve at room temp; refrigerate leftovers for up to a week.
7. REPAIR TRICK: If the mayo does "break" salvage the mixture by whisking a single (not married!) egg yolk in another bowl, then beat mayo into it a little at a time.

Reviews

[fluffernutter]

Nice and spicy! This mayo didn't "catch" when I made it, but I think it was the humidity and a low front moving in to the midstate. Still, it's thick enough to use on leftovers of " recipe#224542" and a great way to use up a leftover chipotle chile. Made for ZWT III Zingo . Thanks for posting.