Jalapeno Mayo

Ingredients

• 1 large egg, at room temperature (see Note)
• 1 large egg yolk, at room temperature
• 2 tablespoons chopped fresh cilantro leaves (optional)
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon minced garlic
• 1/2 teaspoon Dijon mustard
• 2 to 3 jalapeños, stemmed, seeded, and chopped
• 1 cup vegetable oil
• 3/4 teaspoon salt
• Freshly ground black pepper or cayenne pepper, to taste

Instructions

In a food processor or a blender, combine the egg, egg yolk, cilantro (if using), lemon juice, garlic, mustard, and jalapeños, and process until smooth. With the motor still running, add the oil in a thin stream until a thick emulsion is formed. Add the salt and pepper, and transfer the mayonnaise to a nonreactive container. Use immediately, or cover and refrigerate for up to 3 days.

Yield: 1 1/2 cups

Note: I suggest using caution when consuming raw eggs
because of the slight risk of salmonella or other food-borne illness. To reduce this risk, I recommend that you use only fresh, properly refrigerated, clean, grade A or AA eggs with intact shells, and always avoid contact between the yolks or whites and the outside portion of the eggshell.

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