The simple addition of extra-hot crushed pequin chiles can lift mayonnaise from the ordinary to the very special. Use as a dunk for fresh vegetables or as a sauce for sliced meats or broiled or boiled seafood. In a blender or food processor, combine 1/4 cup oil, egg, vinegar, sugar, pequin & salt. Process briefly just to blend. Then, with motor running, add remaining 1 cup oil in a very thin stream, processing until mayonnaise has the desired thick, creamy consistency. Makes 1-1/4 cups. From the
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|Serving Size: 1 Serving (125g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 46 (33%)|
|Amt Per Serving||% DV|
|Total Fat 5.1g||7 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 211.5mg||65 %|
|Sodium 72.5mg||3 %|
|Potassium 106.2mg||3 %|
|Total Carbohydrate 14.9g||4 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 14.1g|
|Protein 6.6g||9 %|
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Calories per serving: 138
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