Lime and Chipotle Chilli Mayo

 

I made a very exciting discovery in our supermarket lately – Chipotle Chilli Tabasco! There's something really special about the gorgeous smokey flavour of chipotle chilli that just adds a real zing to this mayo. Any good chipotle chilli paste will work for this but I haven't been able to find any here. Using lime instead of lemon juice or vinegar also gives a fresh and exotic flavour which goes well with the Thai fishcakes or BBQ foods; it also makes a delicious dip for vegetable sticks.

The mayo is made using the all-in-one stick-blender method which is pretty well fool-proof although if the weather is hot (as it is here at the moment), chilling the mixture before blending seems to help stop it from splitting.

 

Ingredients makes 1 jar

 

2 medium free-range eggs

Zest and juice of 1 lime

1 clove garlic

2-3 good tsps chipotle chilli Tabasco, or 1 tsp chipotle chilli paste

½ tsp sea salt

½ tsp mustard powder

300ml light olive oil

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To make

 

Put all of the ingredients into the goblet of the blender

Carefully place the stick blender over the eggs and garlic at the bottom and blend holding the blender on the bottom for about 30 seconds.

Very gradually, begin to lift the stick-blender so the oil can blend with the other ingredients

Very slowly bring it to the top of the goblet until the ingredients are all mixed and the mayo is thick and creamy.

Move the blender up and down a few times to make sure everything is mixed.

Transfer the mayo into an airtight jar and store in the fridge for up to a week (but I bet it does last that long!)

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