Chipotle Mayo

  • 14 cup lime juice (or lemon juice, apple cider vinegar, or a combination)
  • 1 egg yolk
  • 12 Tablespoon spicy mustard
  • 1 teaspoon salt
  • 12 teaspoon black pepper
  • 3-5 garlic cloves
  • 3 chipotles in adobo sauce
  • 1 teaspoon liquid smoke
  • 12 teaspoon smoked paprika
  • 1 cup light-tasting oil (light olive oil, vegetable, corn, etc.)
Place a small wire-mesh strainer over the food processor bowl. Place chipotles in strainer and press/stir with a spoon so all the chipotle flesh and liquid goes through the strainer, but skins and seeds remain. Discard skins and seeds.

Add all remaining ingredients except oil. (For lime juice, juice 1-2 limes, and if you need more, make it up with vinegar.)

Place lid with feed tube on food processor and turn on. While its running, measure out oil and pour it through the feed tube.

Once all the oil has dripped through, shut food processor off and adjust the seasoning as desired.
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