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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A fiesty spread that's good on ham sandwiches too. Prep Time: about 20 minutes. Notes: Have ingredients at room temperature to help the mayonnaise thicken (put the cold egg in warm water to help it warm up). Seed the chile if you want a milder mayo. For a quick version, or if you're concerned about possible bacteria in raw eggs, whirl the garlic, chile, 1/2 tsp. salt, and 1 1/2 tsp. lemon juice in a food processor, then whirl in 1/2 cup store-bought mayonnaise. Ingredients:
1 large egg |
2 garlic cloves, minced |
1/2 to 1 red or green serrano chile, finely chopped |
about 1/4 tsp. sea salt |
about 1 tbsp. fresh lemon juice |
1/2 cup extra-virgin olive oil |
Directions:
1. In a food processor, whirl egg, garlic, chile, 1/4 tsp. salt, and 1 tbsp. lemon juice until mixture thickens slightly, about 1 minute. Add oil drop by drop through top of processor until mixture starts to get quite thick, then drizzle in the rest in a slow stream. Whirl in more salt and lemon juice to taste. Mayonnaise keeps, covered and refrigerated, 1 day.
2. Note: Nutritional analysis is per tbsp.
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