Homemade Chipotle Mayo
2 chipotle chilies in adobo, whole
1 teaspoon mustard
1 teaspoon salt
1 cup sunflower oil
1. Blend the chilies in your blender until they are fully crushed.
2. Crack the egg into the blender.
3. Add the juice of the lime, along with the mustard and salt, and blend for about a minute to mix everything together.
4. With the blender set on a low speed, start pouring the sunflower oil in, keeping the blender turned on the entire time. Don’t pour the oil in too fast. Keep going until all of the oil is added. It should look more like mayonnaise now, with a thick texture. Taste and adjust accordingly; add some more lime juice or a bit more chili depending on your personal preference.
I’m not a big dipping fan, but if you are, it’s best to avoid any added sugars and artificial flavours and just whip up a batch of your own dip right at home.