Tex-Mex Mayonnaise

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

• Ready In: 12 mins
• Serves: 16
• Yields: 2 cups

Ingredients

• 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.