Ancho Chili Mayonnaise (almost 1 and 1/2 cups)
I mixed tuna, beets, and onion to make a quick tuna salad before remembering there was no mayonnaise in the refrigerator, so I made more. Making mayonnaise is incredibly easy. I did not believe that until Melissa Joulwan talked me into trying it the first time, but nowadays I can make a batch of mayo in 5 minutes. Basic mayonnaise, as taught by Melissa, calls for 1/2 teaspoon of dry mustard. Basic is good, but other options can be wonderful. In this case, I substituted Ancho Chili Powder for dry mustard to make Ancho Chili Mayonnaise. This mayonnaise is big on flavor without overwhelming.
1/2 teaspoon ancho chili powder
1/2 teaspoon salt
2 tablespoons apple cider vinegar
1 1/4 cups olive oil (light, not extra virgin)
Place the egg, ancho chili powder, salt, apple cider vinegar, and 1/4 cup of olive oil in a food processor and whirl until well mixed – 20 to 30 seconds. You can mix by hand in a bowl with a whisk like Julia Childs did in the old days, but that is a lot of work. Now here comes the important part: Drizzle in the last cup of olive oil very, very slowly while you keep running the food processor – as in, about 2 minutes to drizzle in one cup of oil. Don’t get in a hurry and dump a lot of oil in at once or the mixture can collapse and stop looking like mayonnaise. IF your mayo collapses, not all is lost. Put the mixture in the refrigerator for a few hours and then stir it vigorously. Such “failed” mayo doesn’t look as pretty, but it still tastes good and works fine in tuna salad. Once you are done, transfer your mayo to an air-tight container, and store in the refrigerator until needed. Homemade mayo should be good for several weeks (if it lasts that long).
Melissa Joulwan warns of the importance of starting with all ingredients at room temperature. I have had success using a cold egg, but am mixing with apple cider vinegar and not lemon juice like Melissa. That difference might make a difference.
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