Have you ever tried an immersion blender? This hand held kitchen appliance is a great tool to have and one that you will probably use more than expected. It’s different than a traditional blender, it doesn’t have a blending jar, it’s handheld and you immerse it in the liquid that you are blending. Still, it is a wonderful and often overlooked kitchen utensil that all cooks should have.
Here is another fun mayonnaise recipe that you can make in your blender. It’s zippy and will add some nice spice and zing to any sandwich.
Chili Mayonnaise
Yields 1 cup.
1 cup good quality mayo
2 teaspoons chili paste (components and directions listed below).
Stir together all components well and store in a covered container in refrigerator up to 2 weeks.
This sauce can be served with beef, chicken or used as a spread for tuna salad sandwiches. It also makes a tasty dip for veggies or chips.
Homemade Chili Paste
1 1/2 cups.
The heat of the paste will depend upon the variety of chili or chiles you use.
Any combination of:.
6 ounces dried ancho, chipotle, cascabel or other chiles.
Eliminate stems and seeds from your choice of dried chiles. Make sure to remove all of the seeds, they can add an unpleasant heat and bitterness to your sauce.
Pour boiling water over chiles to cover, soak thirty minutes.
Drain the chiles and pat dry. Once dried, puree completely in a food mill or a food processor. If you utilize a food mill, the results will be a smooth paste. You may desire to push the paste through a sieve to produce an absolutely smooth paste.
This paste can be kept covered in the refrigerator 10 days or as much as 2 weeks. It will keep in the freezer up to three months if you cover it with tightly. To use after freezing, thaw slowly, then add a few drops of olive or vegetable oil. Mix well and add more mayonnaise if the mixture looks runny or has separated.