Chipotle Mayonnaise

In my experience there’s a 50-50 chance homemade mayo comes together beautifully on the first try. More and more often I end up with a broken sauce that I need to reconstruct. The good news for me is that it’s happened to me so many times I feel like a pro at it. My number one recommendation when making homemade mayo is to stop shortly after it thickens. I’ve found that when I continue to try to pour the whole oil amount in, I break the mayo and it separates. Other times it comes together on the first shot.

This recipe was taken from the Food Network website, Emeril Lagasse’s Panko-Crusted Cod Sandwiches with Chipotle Mayonnaise.

ingredients.

1 ¼ c. olive oil
1 large egg
1 T. lemon juice
1 tsp. minced garlic
½ tsp. Dijon mustard
1 whole chipotle pepper in adobo sauce

directions.

In the carafe of a blender, combine the egg, lemon juice, garlic, mustard, and chipotle. Pulse until well incorporated.
With the blender running, slowly drizzle the oil through the feed tube into the carafe to form a mayonnaise. Season with 1/2 teaspoon of the salt.

Note: Chipotle is a strong taste with a good kick. I love it, my sis hates it. There’s not really any middle ground. So if you try it and don’t like it, c’est la vie. At least you tried something new!

This recipe makes a pretty big bowl of chipotle mayo. When I made it, it was intended for use in fish tacos. However, if you’re worried that you will have too much leftover chipotle mayo lying around, let me assure you there are plenty of recipes in which you can use this mayo:

And plenty more!

Recipe rating: 