I’ve said it before and I’ll say it again, there’s no way to compare store-bought mayonnaise to homemade. This mayo is light and creamy and has the smokiness and heat from the chipotle peppers and adobo sauce. This recipe calls for 2 chipotle peppers and 2 tablespoons of the adobo sauce, feel free to reduce the amount if you don’t like too much heat (hot, hot, hot!).
Makes about 1 ½ Cups
1 Large egg at room temperature
2 tsp Dijon mustard
½ tsp salt
¼ tsp pepper
1 Cup canola oil
2 tsp white wine vinegar
2 Chipotle Peppers in Adobo Sauce
2 tbsp of the Adobo Sauce
Use a food processor or blender; mix the egg, Dijon, salt and pepper until smooth.
Slowly drizzle in the oil and continue to mix until it thickens.
Add in the vinegar.
Add in the chipotle peppers and the adobo; continue to puree until the mayonnaise is smooth.
Transfer to a jar with a tight-fitting lid and refrigerate.
- Again, I used white wine vinegar but really any vinegar will work.
- Again, Feel free to use lemon juice in place of vinegar.
- Again, Vegetable oil will work but I prefer canola.
- I still haven’t tried this with olive oil.
- This will last in the fridge for about a week.
- Holy crap, this is hot!