2 large egg yolks
1 tablespoon lime juice (about 1 lime)
1 teaspoon lime zest (about 1 lime)
1 chipotle pepper, chopped
1 garlic clove, smashed and chopped
½ teaspoon kosher salt
¼ teaspoon pepper
1 cup canola oil
In a food processor, puree the egg yolks, lime juice, lime zest, chipotle pepper, garlic, salt and pepper until you have a very smooth mixture. Then, very slowly drizzle the canola oil in while the food processor is still running. VERY SLOWLY!
You will notice the mayo thickening as you add more oil. When you are done adding the oil the mayo will be thick and delicious! If it is not thick, add more oil ¼ teaspoon at a time until desired thickness is reached. If your mayo is too thick for your taste, add water ¼ teaspoon at a time until desired consistency is reached.
This mayo is fantastic served right away, but I like to let this sit in the fridge overnight to let the flavors meld. It is even better the next day.
Recipe printed from http://TheSlowRoastedItalian.com/
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