Yield: 1 Servings
|1¼ cup||Olive or salad oil|
|2 tablespoons||White wine vinegar|
|1 teaspoon||Pequin quebrado; or to taste|
The simple addition of extra-hot crushed pequin chiles can lift mayonnaise from the ordinary to the very special. Use as a dunk for fresh vegetables or as a sauce for sliced meats or broiled or boiled seafood. In a blender or food processor, combine ¼ cup oil, egg, vinegar, sugar, pequin & salt.
Process briefly just to blend. Then, with motor running, add remaining 1 cup oil in a very thin stream, processing until mayonnaise has the desired thick, creamy consistency. Makes 1-¼ cups.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .