This recipe is from "The BLT Cookbook" (William Morrow) by Michele Anna Jordan, and is a feature of The Radio Kitchen. Your radio home for food, fun and friends.
Ingredients
1 large
egg yolk
generous pinch Kosher salt, plus more as needed
black pepper, in a mill
1 teaspoon
fresh lime juice, pluse more to taste
1 cup
extra-virgin olive oil, preferably a late-harvest variety
1 tablespoon
boiling water
1/2
jalapeño chile, minced
2 tablespoons
fresh cilantro leaves, minced
Instructions
1.
Put the egg yolk in a small glass, stainless steel or ceramic mixing bowl. Whisk in the salt, several turns of black pepper, and lime juice. Slowly begin to whisk in the oil, a drop or two at a time. As the emulsion forms, you can add the oil slightly more quickly. Continue whisking as the sauce thickens and increases in volume. When all fo the oil has been incorporated, taste the mayonnaise. If it needs more salt, dissolve a generous pinch in the boiling water and whisk the water into the mayonnaise. If you prefer more tartness, whisk in a squeeze of lime juice before adding the boiling water. Add the minced jalepenos and ciliantro.
2.
Cover the mayonnaise with plastic wrap and refrigerate for at least 1 hour before using. Properly chilled, the sauce will keep for 2 to 3 days.
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This recipe is an an excerpt of
"The BLT Cookbook" (William Morrow) by Michele Anna Jordan.
