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Categories:Viewed: 33 - Published at: 4 years ago
Ingredients
- 2 large egg yolks
- 1 tablespoon fresh lemon juice
- 1 canned chipotle chile in adobo, plus 3 teaspoons of the adobo sauce
- 1 teaspoon Dijon mustard
- 1 1/4 cups corn oil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Method
- Combine the egg yolks, lemon juice, chipotle chile, adobo sauce, and Dijon mustard in a food processor, and pulse two or three times to combine.
- With the machine running, add the oil in a very slow, steady stream until all of the oil has been incorporated (this should take about 5 minutes).
- Add the salt and pepper and pulse to combine.
- Store, covered, in the refrigerator for up to 1 week.
