- 2 T. minced pickled jalapeños and 1 T. of the pickling liquid
- 1 large free-range organic egg
- 1/4 c. chopped scallions
- 1 T. sugar
- 1 tsp. kosher or sea salt
- 1 1/2 c. vegetable oil, preferably canola (do NOT use olive oil)
Put all ingredients in the container of an electric blender or food processor except the oil.
Blend or process for about two minutes or until the scallions and peppers are thoroughly pureéd. With the machine still running, add the oil in a very thin stream. Store in the refrigerator. Makes about 2 c.
To make jalapeño mayonnaise using bottled mayonnaise: to 1 1/2 c. mayonnaise (preferably Hellman’s) add the minced jalapenos and pickling liquid, scallions (finely minced) and sugar as above. Refrigerate for at least an hour before using to allow the flavors to combine.