| 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.
A Message from our Provider:
“Find God and you find everything”