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The way to make mayonnaise has not changed since the beginning, although there are those claim to have reinvented the wheel. The reality is that the basis of any and all recipes for mayonnaise the same. It is the versatility of the dressing that helps us to play with the flavors. A few days ago I published a stuffed mole burger recipe, and today I will share how to make an incredible chipotle mayonnaise.
INGREDIENTS for Chipotle Mayonnaise:
- 1 large egg yolk. Important: it should be room temperature.
- 1/2 tsp Dijon mustard
- 3/4 cup vegetable oil. I prefer canola
- 1 tsp. white vinegar
- 1 1/2 tsp. lemon juice
- 1/4 tsp. white pepper
- 2 chipotle peppers in adobo sauce. (Do not forget to remove the stem and seeds)
- 1 tbsp adobo marinade sauce, left from the chipotle peppers
- 1 tsp. garlic powder
To make chipotle mayonnaise, we need to make mayonnaise first.
Use a mixer with a balloon whisk. Mix the yolk, mustard and a pinch of salt well. Add 1/4 cup of oil pouring one thread or drip at a time, whisking without stopping until it begins to thicken. Add vinegar and lemon juice and then add the rest of the oil in very thin thread while continuing to mix. Whisk constantly until it is perfectly integrated. If you see at any point that the ingredients are not perfectly incorporated, stop adding anything and beat the mixture until everything is integrated, then continue. Lastly, add salt and pepper.
Lastly, we are going switch from the balloon whisk to the food processor. It’s time to add flavor to our chipotle mayonnaise. We will put the rest of the ingredients in the processor and integrate until it is ready. So now, use whatever you desire.
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