📝 About This Recipe
This isn't just a condiment; it’s a velvety, chef-grade emulsion that balances the deep, smoldering heat of Mexican morita chiles with a bright, citrusy finish. By utilizing a traditional oil-and-egg base, we achieve a luxurious texture that puts store-bought jars to shame. Whether you're looking to elevate a simple street taco or craving a sophisticated dipping sauce for frites, this mayo offers a complex profile of smoke, tang, and creaminess.
🥗 Ingredients
The Emulsion Base
- 2 Large Egg Yolk (strictly at room temperature)
- 1.5 cups Neutral Oil (grapeseed, avocado, or canola work best)
- 1 teaspoon Dijon Mustard (acts as a stabilizer)
The Flavor Profile
- 3 pieces Chipotle Peppers in Adobo (whole peppers removed from the can)
- 2 tablespoons Adobo Sauce (the liquid from the chipotle can)
- 1.5 tablespoons Fresh Lime Juice (about half a juicy lime)
- 1 clove Garlic (finely grated or turned into a paste)
- 1 teaspoon Honey (to balance the heat)
- 1/2 teaspoon Smoked Paprika (for color and depth)
- 1/2 teaspoon Kosher Salt (adjust to taste)
- 1/4 teaspoon Cumin (ground)
👨🍳 Instructions
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1
Ensure your egg yolks are at room temperature; this is crucial for a stable emulsion. Place them in a medium stainless steel or glass bowl.
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2
Add the Dijon mustard and a pinch of salt to the yolks. Whisk vigorously for about 30 seconds until the mixture is slightly pale and well combined.
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3
Place a damp kitchen towel in a ring on your counter and set the bowl inside it. This anchors the bowl so you can whisk with one hand and pour with the other.
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4
Begin adding the neutral oil drop by drop. Whisk constantly. Do not rush this stage; you are building the foundation of the emulsion.
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5
Once the mixture begins to thicken and look like a heavy cream, you can start adding the oil in a very thin, steady stream while continuing to whisk rapidly.
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6
If the oil starts to pool, stop pouring and whisk until the mixture is smooth again before adding more oil.
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7
Once all the oil is incorporated and you have a thick, glossy mayonnaise, set the bowl aside for a moment.
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8
On a cutting board, finely mince the chipotle peppers until they form a smooth paste. Remove seeds if you prefer a milder sauce.
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9
Fold the minced chipotle peppers, the 2 tablespoons of adobo sauce, and the grated garlic into the mayonnaise base.
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10
Add the lime juice, honey, smoked paprika, and cumin. Whisk gently to incorporate these aromatic elements.
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11
Taste the mixture. Add the remaining kosher salt or an extra squeeze of lime if the flavors need more 'pop'.
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12
For an ultra-smooth texture, you can pulse the final mixture in a small food processor for 10 seconds, though the hand-whisked texture is wonderfully artisanal.
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13
Transfer the chipotle mayo to a clean glass jar and refrigerate for at least 30 minutes before serving to allow the flavors to marry.
💡 Chef's Tips
Always use room temperature eggs to prevent the emulsion from 'breaking' or separating. If the mayo breaks (looks curdled), whisk a fresh egg yolk in a clean bowl and slowly whisk the broken mixture into it. For a lighter version, you can substitute half of the oil-based mayo with Greek yogurt, though it will be less stable. Control the heat by scraping the seeds out of the chipotle peppers before mincing them. Store in an airtight container in the fridge for up to 5 days; do not freeze as it will ruin the emulsion.
🍽️ Serving Suggestions
Drizzle over grilled elote (Mexican street corn) with cotija cheese. Use as a bold spread for a toasted sourdough turkey club sandwich. Serve as a dipping sauce for sweet potato fries or crispy calamari. Pair with a chilled Hibiscus Agua Fresca or a crisp Mexican Lager. Dollop onto blackened fish tacos garnished with pickled red onions.