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Title: Chile Mayonnaise
Yield: 1 Servings

Ingredients

  1 1/4 c  olive or salad oil
      1    egg
      2 tb white wine vinegar
      1 ts sugar
      1 ts pequin quebrado; or to taste
    1/2 ts salt

Instructions

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 1/4 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 1-1/4 cups.

From the , by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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