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Chipotle Mayonnaise

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  • Polarbear777
    Club Member
    • Sep 2016
    • 1390

    Chipotle Mayonnaise

    Made this up since I’ve been making mayo for a while now. Finally got around to writing it up.
    Ingredients
    • Immersion (stick) blender.
    • High-sided blending, meauring etc. cup just wide enough for the blender head to reach the bottom.
    • 2 whole egg (it is absolutely crucial these are fairly fresh-old eggs lose emulsifying power)
    • 3 tablespoon lime juice
    • 1.5 teaspoon dijon mustard
    • 3 medium clove garlic, peeled and crushed
    • 3 pinches Kosher Salt (or to taste)
    • 2 1/4 cup avocado or other vegetable oil.
    • 7 oz can chipotle chiles in adobo sauce (use the chipotles and any liquid thst sticks to them as you remove them but don’t use all the liquid in the can)
    Put everything _except_ the oil and chipotles into the blending cup.

    Pour in one cup of the oil.

    While off, lower the immersion blender into the cup until it reaches bottom.

    Let eveything (air bubbles, oil etc) settle for about 20 seconds.

    Turn on immersion blender to maximum speed. After about 5 seconds you should see an emulsion forming. Move the blender head around and up and down until everything in the cup is smooth and it looks creamy.

    Add about half the remaining oil.

    Continue to move the blender head around until everything is combined and it looks and has the emulsified consistency of mayonnaise.

    You should have a stable mayonnaise now and can add half the chipotles, blend, add the rest of the oil, blend and add the remaining chipotles and blend.

    Can add more oil if the chipotle liquid thinned it out too much.

    Spoon into a container and store in the fridge for a week or so, if it lasts that long.



    Click image for larger version  Name:	FBA4C265-F795-4CE2-8560-DDD93B7D2C00.jpeg Views:	1 Size:	99.4 KB ID:	709233
    Last edited by Polarbear777; July 8th, 2019, 06:49 PM.
  • jgreen
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    #2
    Thanks. That sounds great.

    Comment

    • CaptainMike
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      #3
      Copied, pasted, and saved. Thanks for sharing!

      Comment

      • Troutman
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        #4
        Good looking stuff. What you use it for?

        Comment


        • Polarbear777
          Polarbear777 commented
          Editing a comment
          Anything where you’d use mayo. Especially burgers...

        • au4stree
          au4stree commented
          Editing a comment
          There’s a local Cajun joint that puts this (their version) on their shrimp pi-boys.

        • gcdmd
          gcdmd commented
          Editing a comment
          Also good as a dip for fries. A great burger joint, called Bigz, in San Antonio serves it, but I think they just blend the chipotles or chipotle powder (probably, since theirs is smooth) with commercial mayo.
          Last edited by gcdmd; January 28th, 2020, 10:27 AM.
      • Mr. Bones
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        #5
        Please stand by...droolin in progress...
        Gonna haveta try this, reckon I'll lazy out, an use store boughten mayo, first round...
        Figger out my ratios, then go all 'scratchbuilt' if/when I have th time, or th occasion merits it

        Thanks fer th Inspiration, Brother!

        Comment


        • Polarbear777
          Polarbear777 commented
          Editing a comment
          I do keep dukes in the fridge also because one can never be allowed to run out of mayo. If you’re using dry you probably want to toast them and rehydrate a bit?

          The most tedious part is cleaning up, so I figure I’ll make from scratch since I’m firing up the blender and supplies anyway.

          Without a stick blender this would be much more work.
          Last edited by Polarbear777; July 7th, 2019, 03:31 PM.

        • Mr. Bones
          Mr. Bones commented
          Editing a comment
          I'm zackly right there, where ya spoke bout, Amigo...
          I don't have a stick/immersion blender...
          Reckon, I'll haveta address that there particular shortcomin, sooner, rather than later...

        • ofelles
          ofelles commented
          Editing a comment
          Sounds like justifiable MCS to me @Mr.Bones. If you really need an excuse!?
      • Texas Larry
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        #6
        This looks great! Saved to Paprika.

        Comment

        • JeffJ
          Charter Member
          • Feb 2015
          • 2325
          • Michigan
          • Jeff

          #7
          I like chipotle mayo for shrimp po boys.

          Comment

          • RonB
            Club Member
            • Apr 2016
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            #8
            Ya got my mouth waterin'.

            Comment

            • Histrix
              Club Member
              • May 2016
              • 446
              • 757

              #9
              Regarding the use of EVOO in a blender/food processor which "ruins it"- https://www.seriouseats.com/2018/06/...re-bitter.html

              Comment


              • Polarbear777
                Polarbear777 commented
                Editing a comment
                Yep. I should have looked at that reference. Thanks.
                Last edited by Polarbear777; July 8th, 2019, 06:48 PM.

              • Histrix
                Histrix commented
                Editing a comment
                Actually, I posted the link to the article because it says that using EVOO in a blender/food processor really does not "ruin it" counter to the Cook's Illustrated claim of a decade ago.
                Even if some varieties of EVOO might get a little of a bitter taste from using a blender I doubt that in a recipe such as this with such strong flavors as chipotles it would be noticeable to most folks. But that is where experimentation is fun!

              • Polarbear777
                Polarbear777 commented
                Editing a comment
                After being warned by all Kenjis old articles I never bothered to test it again, mostly because the subtleties of good EVOO is probably overwhelmed/(wasted$$) in these mayos as you said much better than I.
            • Spinaker
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              #10
              Thanks for posting this! This stuff sounds great!

              Comment

              • surfdog
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                #11
                Sounds great!

                But this made me chuckle...
                "While off, lower the immersion blender into the cup until it reaches bottom.
                Let eveything (air bubbles, oil etc) settle for about 20 seconds."

                Well now that does take some of the challenge/fun out of it! LOL
                Last edited by surfdog; July 11th, 2019, 02:41 PM. Reason: Punctuation

                Comment


                • Polarbear777
                  Polarbear777 commented
                  Editing a comment
                  True but you need to start the emulsion on the bottom without air and slowly draw in the oil, which will work well if you let the oil float up first.

                • surfdog
                  surfdog commented
                  Editing a comment
                  Oh, I get it!
                  I'm just one of those people that loves watching first time immersion blender users ramp that sucker up right at the surface. LOL

                • Dewesq55
                  Dewesq55 commented
                  Editing a comment
                  One time while making 2 minute mayo I wasn't paying attention and started the blender out of the container and plunged it in. Liquid, oily egg. I haven't done that again (yet!)
                  Last edited by Dewesq55; January 29th, 2020, 12:49 PM.
              • Rob Johnston
                Club Member
                • Apr 2018
                • 252
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                #12
                This is turning out to be a great post. Thanks!

                Comment

                • Dewesq55
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                  #13
                  Looks great. I also make a version of Kenji's 2 minute mayonnaise. I only use 1tbsp of lemon juice, 1 tsp of Dijon mustard, 1 whole egg, a pinch of salt and 1 cup of neutral oil (usually canola). The method is exactly as you describe. We are not big mayo people. In fact, I won't eat commercial mayo. So I only make this when I have needed for mayo in a recipe, such as Kenji's Caesar dressing. We usually end up throwing some away after a few days. Sometimes Barbara will but it on a sandwich or in tuna salad. It's very good.

                  Comment


                  • Steve B
                    Steve B commented
                    Editing a comment
                    I can see this for egg salad.
                    Almost makes it a deviled egg salad.
                    Now I’m hungry.

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                grill grates

                GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

                Click here for more about what makes these grates so special


                kareubequ bbq smoker

                Our Favorite Backyard Smoker

                The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

                Click here for our review of this superb smoker


                Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

                masterbuilt gas smoker

                The First Propane Smoker With A Thermostat Makes This Baby Foolproof

                Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

                Click here to read our detailed review


                Professional Steakhouse Knife Set

                masterbuilt gas smoker

                Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

                Click here to read our detailed review and to order


                PK 360 grill

                Is This Superb Charcoal Grill A Kamado Killer?

                The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

                Click here to read our detailed review of the PK 360

                Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


                Fireboard: The Ultimate Top Of The Line BBQ Thermometer

                fireboard bbq thermometer

                With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

                Click here to read our detailed review


                Finally, A Great Portable Pellet Smoker

                Green Mountain Davey Crockett Grill

                Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

                Click here to read our detailed review and to order