Saturday, April 14, 2007

Chili Mayonnaise

Who would have ever thought that I would make my own mayonnaise. Isn't it all very Martha Stewart of me? However, it was called for as a condiment for the egg sandwiches and it sounded good so I really wanted to try it. And it was much easier than I ever thought it would be.
Chili Mayonnaise
(makes 3 cups)

1 cup plus 1 tablespoon olive oil
1 tablespoon roughly chopped blanched almonds
2 garlic cloves, minced
2 serrano chilies, seeds and ribs removed, chopped
1/2 teaspoon chili powder
3 egg yolks
1/4 cup fresh lime juice
2 teaspoons red wine vinegar
3/4 cup canola oil
Salt and freshly ground black pepper

Heat 1 tablespoon of the olive oil in a small saute pan over high heat. Add the almonds and garlic and saute, stirring frequently, until golden brown, about 3 minutes. Lower the heat, and the chilies and chili powder, and cook just until the chilies begin to soften, about 2 minutes. Remove from the heat and set aside to cool.

Transfer the chili mixture to a blender, add the egg yolks, and blend well. Add the lime juice and vinegar and blend well. With the blender running, add the oil in a thin, steady stream and blend until well incorporated. Season with salt and pepper.

Store in a tightly covered container in the refrigerator for up to 3 days.

1 comment:

Anonymous said...

Try a bit of tamarind-date sauce and a little sweetened coconut milk.