Jalapeño Mayo. Credit: Susan Sampson” />
This delightfully piquant yet creamy homemade mayonnaise is yet another riff on Minute Mayo — fast, fluffy, fuss-free and foolproof. (Link: How to make the best homemade mayonnaise and aioli.)
1 large egg, at room temperature
1 tbsp (15 mL) lime juice
1/2 tsp (2 mL) kosher salt
1/8 tsp (0.5 mL) ground white pepper
1 cup (250 mL) canola oil
3/4 cup (175 mL) seeded, finely chopped pickled jalapeños, drained
In this order, add egg, lime juice, salt, pepper 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 jalapeños.
Use immediately. Or transfer to storage tub, cover and refrigerate.
Makes 1-1/3 cups (325 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 the remaining ingredients, especially the acidic lime juice.
- You can use any kind of neutral, refined oil.
- Pat-dry the jalapeños before chopping them. Too wet and they’ll dilute the mayo.
- 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.
Peperoncini are small, light green, pickled peppers served on Italian antipasti platters. Substitute them for the jalapeños and use lemon juice instead of lime. For aioli, add 2 pressed or minced garlic cloves.
Lazy Jalapeño 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 salt (to taste), pepper and jalapeños.
Credit: Susan Sampson
Tested in Imperial