September 1, 2015

Chipotle Mayo

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Red onion adds a nice bit of crunch to this smoky, spicy mayonnaise, inspired by a recipe from the late great data-scayt_word=”Delux” data-scaytid=”1″>Delux restaurant on the hip Ossington St. strip in Toronto. This recipe is yet another riff on miraculously fast, fluffy, fuss-free, foolproof Minute Mayo. (Link: How to make the best homemade mayonnaise and aioli.)

1 large egg, at room temperature
1 tbsp (15 mL) each: mashed chipotle chili in adobo sauce, lime juice
1/2 tsp (2 mL) kosher salt
1 cup (250 mL) canola oil
1/4 cup (60 mL) minced red onion
1 tbsp (15 mL) finely chopped cilantro

In this order, add egg, chipotle, lime juice, salt and oil to tall, narrow beaker. Place blade of immersion blender over yolk, touching bottom of beaker. Turn on blender. Once streaks of mayonnaise appear at bottom of beaker, slowly pull blender upwards until ingredients emulsify into thick, fluffy mayo. Stir in any remaining small streaks of oil. Stir in onion and cilantro.

Use immediately. Or transfer to small storage tub, cover and refrigerate.

Makes 1-1/4 cups (300 mL).

  • Immersion blenders are usually sold with their own beakers. If you don’t have a beaker, try a tall mason jar.
  • For best results, all the ingredients should be at room temperature. You can crack the egg into the beaker and let it acclimatize before adding any of the remaining ingredients, particularly the acidic lime juice.
  • Mash the chipotles in adobo with a fork.
  • You can use any kind of neutral, refined oil. Avoid extra virgin olive oil, which turns bitter when vigorously whipped. (Why? See "Avoid Bitter Disappointment" in my Minute Mayo blog.)
  • My immersion blender has 3 speeds. The lowest speed works fine for this recipe.
  • You can store homemade mayonnaise in the fridge up to 4 days.

Lazy Chipotle Mayo
Homemade Minute Mayo is so miraculously quick and luscious, it would be a shame to substitute commercial mayonnaise. However, you could do so as a shortcut: Start with 1-1/4 cups (300 mL) mayonnaise. Full-fat mayo works best in this recipe because it is thicker, but lower-fat mayonnaise is an option for calorie-counters. Add more lime juice to taste, as commercial mayonnaise is blander than homemade MInute Mayo. Stir in chipotle, salt (to taste), red onion and cilantro.

Credit: Susan Sampson
Tested in Imperial