I am obsessed with mayo, especially homemade mayo. All it takes is a little patience, and the end result is much brighter and smoother than any store-bought variety. It’s traditionally made by hand, by vigorously beating with a whisk, but I make it in a food processor, which is much easier. I always have a batch of this chipotle mayo in the fridge; you can easily omit the chipotles for a mayo base to which you could add any sort of flavorings. Raw eggs are used in this recipe, so it’s best to not serve this to pregnant women, children, or anyone with a compromised immune system. If you use pasteurized egg yolks, however, you can serve it to whomever you like.

Ingredients

　　2 large egg yolks

　　1 tablespoon fresh lemon juice

　　1 canned chipotle chile in adobo, plus 3 teaspoons of the adobo sauce

　　1 teaspoon Dijon mustard

　　1 1/4 cups corn oil

　　1 teaspoon salt

　　1/2 teaspoon freshly ground black pepper

　　Combine the egg yolks, lemon juice, chipotle chile, adobo sauce, and Dijon mustard in a food processor, and pulse two or three times to combine. With the machine running, add the oil in a very slow, steady stream until all of the oil has been incorporated (this should take about 5 minutes). Add the salt and pepper and pulse to combine. Store, covered, in the refrigerator for up to 1 week.

　　Fresh Mexico