Makes about 1 cup
This mayonnaise goes great with the Peruvian roast chicken. For this recipe, Cook's Illustrated whipped an egg and vegetable oil in the food processor with a little water; this gave the mayonnaise the ideal texture. Pickled jalapeño served as a convenient alternative to the traditional but hard-to-find Peruvian aji pepper.
Note: If you have concerns about consuming raw eggs, 1/4 cup of an egg substitute can be used in place of the egg.
1 large egg (see note)
2 tablespoons water
1 tablespoon minced onion
1 tablespoon juice from
1 tablespoon minced fresh cilantro
1 tablespoon canned pickled jalapeño pepper, minced
1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)
1 teaspoon yellow mustard
1/2 teaspoon kosher salt
1 cup vegetable oil
Process all ingredients except oil in food processor until finely chopped, about 5 seconds. With machine running, slowly drizzle in oil in steady stream until mayonnaiselike consistency is reached. Scrape down bowl sides as necessary.
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