| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Sauce | 1 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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