Homemade mayo is easy and so much better than store bought. A food processor, blender or immersion blender may be used for making mayo. I prefer to use an immersion blender.In a bowl, add all ingredients except olive and vegetable oil.
- 2 egg yolks (room temperature), whisked
- 1 tbsp. fresh lime juice
- ½ tsp. Dijon mustard
- ½ cup fresh cilantro
- 2 chipotle peppers in adobe sauce
- ½ tsp. salt
- ½ tsp. sugar
- 1 tsp. cold water
- ½ cup extra virgin olive oil
- ½ cup vegetable oil
In a bowl, add all ingredients except olive and vegetable oil.
In a measuring cup mix oils together.
On a low speed, blend ingredients until peppers are pureed.
With blender still running, slowly drizzle in oils to form an emulsion.
This recipe makes about 1.5 cups, and keeps refrigerated for up to 5 days.