Tex-Mex Mayonnaise

Ingredients

• 3 egg yolks
• 1 tablespoon lemon juice
• 1/2 teaspoon Dijon mustard
• 1 teaspoon coarse salt
• 1/2 cup canola oil
• 1 1/4 cups canola oil
• 1/4 cup extra-virgin olive oil
• 2 tablespoons hot water
• 2 teaspoons lemon juice
• 1 teaspoon salt
• 1 chopped canned chipotle chile

Directions

1. 1

   Beat egg yolks on medium speed until slightly thickened.

2. 2

   Add lemon juice, mustard, salt; beat one minute.

3. 3

   Increase speed to medium-high, add 1/2 cup oil ONE TEASPOON AT A TIME (this is very important--or the mayonnaise will "break" ie., separate).

4. 4

   SLOWLY pour in remaining oils in a steady stream, beating until incorporated (about 10 minutes).

5. 5

   Fold in water, lemon juice, salt & chopped chile.

6. 6

   Serve at room temp; refrigerate leftovers for up to a week.

7. 7

   REPAIR TRICK: If the mayo does "break" salvage the mixture by whisking a single (not married!) egg yolk in another bowl, then beat mayo into it a little at a time.