Use this mayo on sandwiches, wraps and burgers; spread on trout, salmon, or tuna steaks before grilling; coat chicken breasts and roll in bread crumbs before baking; use as a dip for veggies & shrimp, or in a filling for deviled eggs.
Makes 1 - 1½ cups
- 2 cloves garlic, crushed
- ¼ cup fresh lime juice
- 3 egg yolks
- 1¼ cups olive oil
- 3 canned pickled chipotle peppers (or chipotles in adobo, drained)
- 1 tsp fine sea salt
- chopped fresh cilantro, to taste
In a blender, purée the garlic and lime juice. Blend in the egg yolks. With the blender running, slowly drizzle the oil into the mixture, allowing it to be completely emulsified (incorporated). Add the chipotles and salt, and blend until the peppers are blended in very well. Pour into a container with a lid and keep in the refrigerator until ready to use, up to 1 week.
Before serving, stir in chopped cilantro, if desired. Serve with cornbread and a pilsner
from The Pepper Harvest Cookbook by Barbara Ciletti