Chipotle Mayonnaise

Ingredients:
1/3 cup cold whole milk
1 teaspoon of lime juice
1 clove of garlic, chopped
1/2 to 1 whole chipotle Chile from a can of chipotles en adobo
3/4 cup of canola oil
Pinch of salt

Method:
In a blender, mix together the milk, lime juice, garlic and chipotle Chile for 30 seconds or until well blended—it will be a light pink color. With the blender on high, slowly drizzle in the oil a tablespoon at a time. The mixture should begin to thicken. Continue adding oil until it’s thick and custard like. Salt to taste. Will keep for five days in the refrigerator.

Note: It’s important to use whole milk. I tried it with buttermilk, goat’s milk and low-fat milk and it didn’t work as well as it should. Also, I found that olive oil imparted a bitter flavor, so it’s best to stick with neutral-flavored oil such as canola.


*Submitted by Phyllis Wall