Ingredients
For Mayonnaise
- 125 g Avocado oil from Costco - light tasting olive oil or macadamia oil, room temp
- 1 egg - room temp
- 1 heaped teaspoon Dijon mustard - room temp
- 1 tablespoon verjuice - or white wine vinegar or apple cider vinegar
- 1/2 tablespoon raw honey
- pinch salt and pepper
For Chipotle
- 4 tsp lime juice
- 2 tsp mexican dried cilantro
- 1 tsp mild paprika
- 1 tsp verjuice - or white wine vinegar or apple cider vinegar
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp ground chipotle chilli
- pinch dried cumin powder
Instructions
- Separate the egg (set white aside) and add yolk, mustard, vinegar, honey, salt and pepper to mixer bowl.
- Mix 1 min/37°C or 100°F/speed 4/butterfly/MC on.
- After 1 minute, set mixer to speed 4/MC on and VERY slowly start drizzling oil on to the lid.
- Add egg white once all the oil is added, and mix for a further 20 sec.
- Once mayonnaise recipe is complete, add the chipotle ingredients and combine well speed 3.
- Scrape bowl down and recombine if necessary.
- Chill in the fridge for at least 1 hour before serving.
Notes
You can source mexican dried cilantro and ground chipotle chilli from a mexican food store. In Adelaide, we have Chile Mojo who also have online ordering!
If you are unable to get the cilantro and chipotle you can try to substitute as follows:-
Cilantro = dried coriander leaves
Chipotle = ¼ tsp smokey paprika and a pinch of dried chilli powder
It wont be the same but it will still be yummy 🙂
For a failed mixture:-
Pour out the mix into a container, clean bowl & start mayo mix again. Add egg, mustard, vinegar to mixer bowl. Cook 4 min/37ºC or 100°F/speed 4/butterfly/MC on then slowly add the failed mix instead of oil.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!
Nutrition
Serving: 25g | Calories: 159kcal | Carbohydrates: 1.9g | Protein: 1.2g | Fat: 16.4g | Saturated Fat: 13g | Sodium: 138mg | Sugar: 1.6g
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