Green Chile Mayonnaise
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.
This recipe goes with Deviled Cucumber Cups
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- Calories: 87
- Calories from fat: 100%
- Protein: 0.6g
- Fat: 9.7g
- Saturated fat: 1.5g
- Carbohydrate: 0.3g
- Fiber: 0.0g
- Sodium: 46mg
- Cholesterol: 18mg
- 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
- 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.
- Note: Nutritional analysis is per tbsp.
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