Jalapeno Mayonnaise

Mayonnaise has always been one of those condiments that amazes me.  Sandwiches, hamburgers, hotdogs, corndogs, salads etc.  This recipe utilizes jalapenos.  The variety of mayonnaises are endless.  The beautiful thing about this is the simplicity of making it.  Try one batch, if you don’t like it…give it to your neighbor then try another.

Ingredients

• 1 cup canola oil
• 1 egg (at room temperature)
• 1 tablespoon white wine vinegar
• 1 tablespoon Dijon mustard
• 1 pinch of salt
• 1 large jalapeno seeded and chopped
• 1 teaspoon lemon juice
• 1 pinch of garlic powder
• 1 teaspoon cajun seasoning

Process

1. Add the egg into a food processor and process for 30 seconds
2. Add the vinegar, mustard, and salt and process for an additional 30 seconds
3. Slowly drizzle oil into the processor.  It is important that you allow the mixture to emulsify.  Be sure to take your time with this step. Process until thick.
4. Remove the mayonnaise from the processor and place into a large mixing bowl.
5. Wisk in the remaining ingredients.
6. Place into a pint size jar

Chef’s note:  With the lack of preservatives, you will want to keep this mayonnaise in the refrigerator and use within 10 days.