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Chili lime mayonnaise

Contributed By: David, PA | See all of David's recipes
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Active Time:  20 Minutes
Total Time:  20 Minutes
This is a fantastic mayonnaise for use on fish or chicken tacos or whatever other application you can think of!
2 egg yolks at room temperature
1 whole egg at room temperature
2 cups olive oil (NOT extra virgin)
Juice of 3 limes
4-5 dried chili peppers (type is your choice depending on the level of heat you'd like to acheive)
Kosher salt
Fresh ground black pepper
1 teaspoon dijon mustard
1. Coarsely chop chilis and add to olive oil in a small saucepan over low heat. Simmer oil for 10-15 minutes to infuse chili flavor into the oil. Remove oil from heat and pour through a strainer to get rid of the chilis and seeds, leaving you with your infused oil. Let the oil sit until cooled to room temperature before using it!!

2. Add eggs, a large pinch of kosher salt, the mustard, and half of the lime juice to your food processor's work bowl.

3. Run food processor for 10-15 seconds or until the eggs become creamy

4. Add olive oil SLOWLY at first (just dribbles), pausing 20-30 seconds between additions. Do this until you see your mayo begin to thicken. Adding the oil slowly is imperative to the success of the emulsification process.

5. At this point, add the oil in a thin stream, stopping every few seconds to allow the oil to fully incorporate.

6. Once about 2/3 of the oil has been added, add the rest of the lime juice.

7. Continue adding oil until the mayo has reached your desired consistency. Tip: More oil = thicker mayonnaise.

8. Add salt and pepper to taste.

9. Keep your mayonnaise in a sealed container in the fridge. The fresher the eggs used were, the longer the mayo will keep in the fridge.

Date Added: 07/30/2012
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