- 2 T. minced pickled jalapeños and 1 T. of the pickling liquid
- 1 large free-range organic egg
- 1/4 c. chopped scallions
- 1 T. sugar
- 1 tsp. kosher or sea salt
- 1 1/2 c. vegetable oil, preferably canola (do NOT use olive oil)
Put all ingredients in the container of an electric blender or food processor except the oil.
Blend
or process for about two minutes or until the scallions and peppers are
thoroughly pureéd. With the machine still running, add the oil in a
very thin stream. Store in the refrigerator. Makes about 2 c.
To
make jalapeño mayonnaise using bottled mayonnaise: to 1 1/2 c.
mayonnaise (preferably Hellman’s) add the minced jalapenos and pickling
liquid, scallions (finely minced) and sugar as above. Refrigerate for
at least an hour before using to allow the flavors to combine.
