The Right Stuff

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Invited over for crab cakes at a friend’s house, I asked what I could bring.  “Um, mayonnaise.”  Really?  Now, I couldn’t just show up with a jar of Hellman’s, I had to make my own.

I like making mayonnaise.  There’s such a sense of satisfaction in wrapping almost a cup of oil around a lonely egg yolk to make a semi-solid; seeing it come into being with the constant beating of a whisk, spinning into shape.  More like a sauce than the gelatinous stuff from the store, I spiced mine up with one minced chipotle pepper.  The crabcakes were good, but like the right accessory, the chipotle mayonnaise made it better.

Chipotle Mayonnaise

-in a medium bowl, whisk 1 egg yolk for 15 seconds

-add 1/4t salt, 1/4t Dijon mustard, 1 1/2t lemon juice, and 1t white wine vinegar, whisk until yolk thickens, about 30 seconds

-gradually drizzle while whisking 3/4 cup vegetable oil, you will see it incorporate until it looks like mayonnaise

-when done, fold in 1 minced chipotle pepper, refrigerate at least an hour before serving to let flavors blend

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One Response to “The Right Stuff”

  1. AlamaMama Says:

    Still eating the remnants of that delish mayo and hoped to ask for the recipe… and EUREKA here we are! woohoo!!!

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