Notes: Chef Manuel Valdez of Lone Star makes his mayonnaise from scratch; for food safety at home, this sauce starts with prepared mayonnaise.
1 3/4 cups mayonnaise
2 tablespoons water
2 tablespoons distilled white vinegar
1 rinsed and stemmed fresh jalapeño chili
1 peeled garlic clove
1/2 cup lightly packed fresh cilantro
1/4 teaspoon pepper
Salt to taste
How to Make It
In a blender or food processor, combine 1 3/4 cups mayonnaise, 2 tablespoons water, 2 tablespoons distilled white vinegar, 1 rinsed and stemmed fresh jalapeño chili (remove seeds for less heat), 1 peeled garlic clove, 1/2 cup lightly packed fresh cilantro, and 1/4 teaspoon pepper. Whirl until smooth. Add salt to taste.
Nutritional analysis per tablespoon.
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