I think once you start making homemade condiments it's hard to go back to their convenience counterparts.
This was definitely true once I started making the boys potfuls of
, they couldn't look at the stuff sitting in the supermarket chiller after their first exposure.
The same can be said for aioli and mayo. All you need is a small food processor.
I made this mayo to be paired with the chipotle chicken burgers Alex and I made the other night. The creaminess really helped to glue the grilled chicken breast, bacon and everything else to the ciabatta bun.
Making mayo involves a little patience. You can't just go and add all the oil at once. It needs to be poured into the processor drop at a time in order to form the aerated emulsion. Your first batch may fail and so might every X number of batches (I know I have my off days). Other than that it is super easy.
I used a teaspoon of
as part of the seasoning but a teaspoon of chipotle sauce would also work well (if not even better). If using chipotle sauce you will need to add a bit more salt to season the mayo with.
Chipotle Chilli Mayo
Makes just over 1 cup
2 egg yolks
250ml neutral oil (I use sunflower)
juice of 1 lemon
1 teaspoon of chipotle salt (or chipotle sauce)
1/4 teaspoon smoked paprika
1/4 teaspoon dried chilli
2 teaspoons dijon mustard
In a small food processor or in the small bowl of a food processor whizz the eggs. Keep the blade running on full as you slowly dribble in the oil. The mixture should be thickening and lightening in colour. If you've added half the oil and the mixture is runny and sloppy you will need to start again (it can't be saved). Once all the oil has been added and the mayo is thick whizz in the lemon juice, the dijon, smoked paprika, chilli and chipotle salt (or sauce). Add more of each seasoning to taste if you wish (an extra squeeze of lemon was never a bad idea).
Serve in your next spicy chicken burger!