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.
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.