CHIPOTLE MAYO
One of my go-to condiments. Make this ahead of time and use with various recipes.
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
PREP TIME: 5 MINS
COOK TIME: 5 MINS
MAKES: 1 cup
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
A FINAL NOTE
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.
< BACK TO PLANT BASED
PRODUCT LOVE
Get to know and love Roberta's favorites that she uses in her own kitchen.
