Chile mayonnaise
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Chile mayonnaise
  Sauces    Mayonnaise    Chiles  
Last updated 6/12/2012 1:14:21 AM. Recipe ID 43214. Report a problem with this recipe.
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      Title: Chile mayonnaise
 Categories: Sauce
      Yield: 1 Servings
 
  1 1/4 c  Olive or salad oil
      1    Egg
      2 tb White wine vinegar
      1 ts Sugar
      1 ts Pequin quebrado; or to taste
    1/2 ts Salt
 
  The simple addition of extra-hot crushed pequin chiles can lift
  mayonnaise from the ordinary to the very special. Use as a dunk for
  fresh vegetables or as a sauce for sliced meats or broiled or boiled
  seafood. In a blender or food processor, combine 1/4 cup oil, egg,
  vinegar, sugar, pequin & salt. Process briefly just to blend. Then,
  with motor running, add remaining 1 cup oil in a very thin stream,
  processing until mayonnaise has the desired thick, creamy
  consistency. Makes 1-1/4 cups.
  
  From the , by Jane Butel, ISBN 0-89586-646-3
  (0-89586-542-4 paperback).  Downloaded from Glen's MM Recipe Archive,




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Recipe ID 43214 (Apr 03, 2005)

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