Chipotle Mayonnaise

I made my yummy turkey and spinach burgers the other night http://whatsfordinner-mum.blogspot.com/2012/07/turkey-burgers.html and wanted something delicious and spicy to go on top. We are watching the carb intake here at the moment so we ditched the bun however probably made up the calories with a healthy dollop of this awesome sauce!

I started with a garlic aioli and added the chipotle peppers to that.  I could eat garlic aioli on anything so it was a good base for me.  You might think it takes too long to do this sort of thing from scratch but honestly it takes about 3 mins to prepare and will keep in the fridge for at least a week to 10 days. I'll post a photo shortly, I have been making small jars for friends so will snap a photo before I give it away next time.

Garlic Aioli:

2 cloves of garlic, crushed and rinsed well (and strained)

2 egg yolks, room temperature

1 cup extra virgin olive oil

sea salt and cracked pepper

4-6 tblspn red wine vinegar

water

The biggest tip I learned recently was after you crush the garlic then wash it thoroughly in a strainer under running water until the water coming off it is almost clear.  This takes the heavy punch of the raw garlic and leads to a more subtle end product.

Method:

• Add the egg yolks, rinsed garlic and about 2 tblspn cool water to the processor and mix to combine, well.  
• Begin to add your oil through the funnel at the top in a slow continuous pour and continue to process. It will begin to become thick and emulsify as you add the oil.  
• Once you have added about half of the oil, stop and adjust the flavor with salt and pepper, and add some red wine vinegar.  
• Continue to process until you have used all the oil. 
• Adjust the consistency by adding red wine vinegar or water, depending on the balance of flavors. Adjust to your taste.  Don't forget to add salt if necessary.  Obviously you are trying to achieve a flavor that should not be too oil heavy or too acidic. 

Chipotle Mayonnaise:

To about 1/2 a cup aioli you have just made, add 2 chopped chipotle* peppers and a spoonful of the adobo sauce.  Mix well and enjoy over grilled steak, in a burger, as a dipping sauce for veggies or chips.

* you can buy "Chipotle peppers in adobo sauce" in small tins in the mexican section of your supermarket.  I would keep the remainder in an air tight container in the fridge for up to 2 weeks.  Use the leftover in your tacos or to make more chipotle mayonnaise!