Homemade Chipotle Mayonnaise

One of the first things I learnt to make from scratch when I was little was mayonnaise. I loved making it, mam showed me how to do it and although it was nothing like what we would buy in the jars, the sheer fact that I could play with the flavour, made it special. You could, if you want, take the short cut and just do this recipe with shop bought mayonnaise, but there is a certain charm on making the whole thing from scratch, it is a little scary to know how much oil it goes into making mayonnaise, but then, there's plenty of other not so good things added to the jars in the supermarkets and at least you know exactly what it goes into the one you make at home... Anyways, enjoy this one with fish or prawns, as a side dish to your chips, in tuna salad or this fabulous boozy chipotle fish tacos, or as a dip at your next party, either way it is very tasty.

Chipotle chilies start life as jalapeño peppers that had been dried and smoked. They are such a wonderful chili: deliciously smoky and sweet in flavour with a good kick, they are an incredibly fragrant and flavoursome ingredient for any stew, chilli con carne or picadillo. Their adobo version (a rehydrated version cooked in a tomato, onion, white vinager, ancho chili and herbs sauce) is extremely popular in Mexico and it has become the preferred way to use them as they are soft in texture and easier to crush or blend into any dish with the added benefit of the sauce, which is amazingly good and spicy. Buy them in tins like this in our shop and transfer the contents to a jar in the fridge, it will last you for up to a year as long as you are careful to always use clean spoon or folk to take them out and no cross contamination occurs by double dipping into the jar. The great thing about chipotles in adobo is the way you can use only a little bit of them just to add flavour to a dish, or bigger quantities to add heat. It's entirely up to you.

Ingredients:

• 1 egg
• 1.5 limes, juiced
• 2 chipotle chilies in adobo, whole
• 1 teaspoon American mustard
• 1 teaspoon salt
• 250 ml sunflower oil

Equipment:

• blender / Food processor

Egg shell washed and dried (to avoid any dirt or bits falling into the mayonnaise base)

Chipotles in Adobo sauce are smokey and delicious. Get them online in our shop.

Amount it feeds: 

6 - 8 people

Step 1

Put the 2 chipotle chilies into the jug of your blender or food processor and blitz them until they are fully crushed.

Step 2

Crack the egg whole into the chilies making sure no bits of shell fall in.

Step 3

Step 4

Step 5

Your chipotle mayonnaise is done! Transfer it to a serving dish or a sterilised jar and keep it in the fridge for up to a week. I love it!