From Mark Bittman over at the New York Times (I am a fan) comes a ridiculously easy mayo method. No need for the slow drizzle and endless whisking. Use the food processor! Notice the little hole in the pusher tube. Take advantage of this feature to whip up homemade mayo in less than 2 minutes. In this case I’m adding some chipotle for extra kick. Be aware – using olive oil in this process and in a food processor may result in bitter mayonnaise, this is due to the high speed whipping – polyphenols which are normally bound become unbound and may cause bitterness. You can avoid this by using a neutral oil.

Quick Chipotle Mayo

INGREDIENTS
1 cup oil use something more neutral, like canola)
1 Tbs acid (lemon juice, sherry vinegar, white vinegar)
2 tsp Dijon mustard
2 canned chipotle peppers + a little of the adobo sauce
Salt & pepper to taste
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METHOD
  1. Put egg, lemon juice,mustard, salt, and pepper in the mixing bowl of the food processor.

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  2. Turn on processor and add 1 cup of oil into the the feeder tube (with a hole in the bottom). The one I have doesn’t fit the whole cup so I had to do it in two batches. The feeder tube will drizzle the oil in a little at a time.
  3. Processes for at least a minute. Add the chipotle. Process another 30 seconds. Done!

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The fresh mayo will keep in the fridge for a couple weeks.

Until next time, Eat Well & Keep Digging!