Chili mayonnaise
Prep time: 20 minutes Dresses about 40 sandwiches
If you want a mild mayonnaise, remove chili seeds before blending.
Note: This mayonnaise contains raw egg yolks, which pose a slight risk for salmonella, especially for the very young, elderly and those with compromised immune systems. Keep refrigerated and use within two days. This recipe makes a large amount of mayonnaise. If you would like the flavor of this mayonnaise but only need a small amount, you may add roasted chilies, garlic and a little white vinegar to regular mayonnaise to get a similar result.
* Ingredients:
9 Serrano chilies, stemsremoved and roasted
1 clove of garlic, put throughgarlic press
1/3 cup white vinegar
1 tablespoon salt
1 whole egg
3 egg yolks
4 cups of canola (or olive) oil
* Instructions:
Put chilies, garlic, vinegar, salt, egg and yolks in blender on low speed. Run until well blended.
In a slow, steady stream add oil while still running blender on low. Do not over-blend. Store extra in refrigerator.
From Dennis@americanspice.com
The Worlds Largest Spice Store
www.americanspice.com
Hey Idiot: (I've been waiting for a chance to say that.)
What recipes do you have that calls for chili mayo, the combination sounds interesting and I like to try new ideas.
Later
Woodman If you can't stand behind Our Troops, Than stand in front of them!!
================================================ "Suppose I were a congressman. And suppose I were an idiot. But I repeat myself..." - Mark Twain
Hey, Woodman, only guessing, but when I read the above I immediately pictured a nice platter of thinly sliced cold roast beef!
OK, that did it. Time for lunch...
This version of Chili Mayonnaise recently appeared in local newspaper and appears to the shortcut version:
1 cup mayonnaise
1 tbs. Dijon mustard
2 tbs each chopped celery, red pepper, and scallion
1/2 tsp. toasted chili powder
Small clove of garlic, minced
White wine vinegar to thin, if needed
Salt & pepper, to taste
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