Green Chile Mayo Recipe
This is a delicious topping for proteins, salads, and Socca wraps! You can even spread it on top of fish and bake it like we did in Always Hungry? Book with the Chipotle Mayo Baked Fish (pg. 250)
Equipment
- Immersion blender or high power blender.
Ingredients
- ½ cup unsweetened soymilk or whole milk
- 3 tbsp fresh lime juice
- ½ tsp apple cider vinegar
- 1 clove garlic
- 1 medium green Chile, roasted, peeled, and seeded
- ¼-½ tsp salt
- 1¼ cup neutral tasting oil (such as avocado oil)
Instructions
- Place all ingredients, except the oil, in a wide-mouthed glass mason jar or a cup that will fit an immersion blender without splashing.
- Blend with the immersion blender until creamy.
- Add oil and blend again until thick and creamy.
- Adjust seasoning to taste, and remember that flavors will develop over the next hours and days . Place lid on the jar. Allow the flavors to develop for 1 hour or more in the refrigerator. The mayonnaise will keep for 1 to 2 weeks in the refrigerator.