This is a cross between the spicy Spanish Mojo Picon, (often served with potatoes) and aioli. I'd never attempted homemade mayo before and was amazed at how quickly it was ready. What have I been waiting for???
I served the finished sauce as an accompaniment to a platter of sweet potato chips, asparagus and anchovy fritters. —Kitchen Butterfly
1 large egg yolk, preferably from organic eggs
1 tablespoon sherry vinegar
1 clove (smoked) garlic, mashed or passed through a garlic press
3/4 cup grapeseed oil
1/4 cup olive oil
1-2 chipotle peppers in adobo sauce, finely chopped plus 1-2 tablespoons of the adobo sauce
Rinse a stainless steel bowl with hot water and then dry with kitchen tissues. Put the egg yolk, sherry vinegar, mashed garlic and a tiny pinch of salt in the clean bowl.
Using a large balloon whisk, whisk as you gently pour in the grapeseed oil in a thin stream. The mixture will thicken and lighten in colour as you whisk. Once the grapeseed oil is finished, continue with the olive oil till exhausted.
Fold in the chopped chipotle and add the adobo sauce. Gently combine till colour is uniform and peachy pink with smoky red chunks. Check for salt and adjust to taste.
Refrigerate till ready to use. To serve, sprinkle with a pinch of smoked paprika powder. Enjoy.
For the first 9 years of my life I hated food and really loved sugar till Wimpy (British Fast Food chain) changed my life! These days, all grown up, I've junked junk food and spend my days and nights on a quest - to find and share the sweet, sweet nectar that's food in The #NewNigerianKitchen!
Dreaming, cooking, eating and writing...about and adoring a strong food community that's big and bold enough to embrace the world's diverse cuisines - I'm passionate about celebrating Nigerian cuisine in its entirety.
Why do I love food so? It is forgiving. Make a recipe. Have it go bad....but wake up tomorrow and you can have another go at succeeding! Only with food!