A spicy mayonnaise made with roasted New Mexico green chile. Use for chicken salads, egg salads, grilled cheese sandwiches or any type of sandwich.
*See Kitchen Notes for additional information, links and substitutes, when applicable.
Set the egg out on the counter to warm up for about 30 minutes. If you forget, place egg in a cup of warm water while you prep the other ingredients.
Juice half a lime. Measure out 1 Tbsp.
Chop 1 large pod of roasted chile. Measure out 2 Tbsp.
In a 2 cup measuring cup, add the egg, chopped chile, lime juice, and pinch of sea salt.
Add oil up to the 1 cup line (~3/4 cup oil).
Using an immersion blender, place the blade at the bottom of the cup, turn the blender on medium, and slowly raise the blade until all of the oil has been incorporated*. Increase to high for about 15 seconds.
Use immediately or place in the refrigerator overnight to set properly. The mayonnaise will thicken overnight.
Roasted chile - If you don't have any chile already roasted, you can roast one or two pods under the broiler. You could also use canned chile (drained), or frozen (thawed and drained). Roasted and peel jalapeno could be used as a substitute, but do not use raw chile. It just doesn't work.
Chile Heat - For a nice heat, use hot chile. This recipe is forgiving in that the hot chile yields a nice spicy bite, but not a really hot bite. With mild or medium chile you'll get the flavor but not much spice. Don't be tempted to add more chile. Too much chile waters down the mayonnaise making it thin and runny.
Oil - Use a rather neutral oil like avocado, safflower, canola or vegetable oil.
Recipe author: MJ of MJ's Kitchen