Hatch Green Chili Mayonnaise
Hatch Green Chili Mayonnaise | Aioli is a seasonal favorite condiment. Using roasted New Mexican Hatch Chilies, roasted garlic and cilantro to flavor this mayonnaise.
Servings Prep Time
3cup 7minute
Servings Prep Time
3cup 7minute
Ingredients
Hatch Green Chili Base Ingredients:
Oil Ingredients:
Instructions
Food Processor Directions:
  1. In the bowl of a food processor, add the roasted, peeled and seeded Hatch Green Chilies, eggs, flax seed meal (ground flax seeds), white miso, malt vinegar, salt, lime zest & juice, garlic (roasted and raw) and cilantro. Seal with the lid and pulse several times until all the ingredients are puréed together. The inside of the bowl might need to be scraped down with a rubber spatula, depending on the size of your food processor.
  2. Once all the Base Ingredients are incorporated, measure out the two oils into a liquid measuring cup. I use a blend of the two oils to create a more balanced flavor. If you use all olive oil, the resulting mayonnaise will be strong in olive oil flavor and have a harder hue of yellow. Turn the food processor on and slowly add the oil, starting with just a few drops at a time. After a tablespoon, you can add the oil a little faster (a drizzle), but never pouring the oil in. This will slowly incorporate the oil into the egg yolks, making a fluffy/pillowy sauce vs a broken sauce (were the oil looks like rain drips with splotches of egg yolk swimming in it.
  3. Taste the Hatch Green Chili Mayonnaise; it should be balanced with enough acid to cut part of the richness (as the sauce is rich), with a wonderful pop of umami with a distinctive mayo undertone. Transfer the finish mayo to a 16 ounce Mason jar and seal. Place into the refrigerator and this sauce will last for 1 month (if it lasts that long).
Blender Directions:
  1. In the pitcher of a blender, add the roasted, peeled and seeded Hatch Green Chilies, eggs, flax seed meal (ground flax seeds), white miso, malt vinegar, salt, lime zest & juice, garlic (roasted and raw) and cilantro. Seal with the lid and pulse several times until all the ingredients are puréed together. The inside of the pitcher might need to be scraped down with a rubber spatula, depending on the size | brand of your blender.
  2. Once all the Base Ingredients are incorporated, measure out the two oils into a liquid measuring cup. I use a blend of the two oils to create a more balanced flavor. If you use all olive oil, the resulting mayonnaise will be strong in olive oil flavor and have a harder hue of yellow. Turn the blender on to a low speed and slowly add the oil, starting with just a few drops at a time. After a tablespoon, you can add the oil a little faster (a drizzle), but never pouring the oil in. This will slowly incorporate the oil into the egg yolks, making a fluffy/pillowy sauce vs a broken sauce (were the oil looks like rain drips with splotches of egg yolk swimming in it.
How to fix a broken emulsion:
  1. If the mayonnaise breaks (broken sauce), don’t throw it away and start over. Simply pour the contents of the food processor bowl or pitcher of a blender into a measuring pitcher. Add a whole egg to the bowl and turn on the blade. Slowly re-add the ingredients from the pitcher and the emulsification will restart.
Recipe Notes

Hatch Green Chili MayonnaiseTry using this Hatch Green Chili Mayonnaise recipe in:

  • Tuna Fish Salad
  • Deviled Eggs
  • Salad Dressings, think Hatch Green Chili Ranch
  • Make a HBLT; Hatch Green Chili Mayonnaise | Bacon | Lettuce | Tomato sandwich on sourdough or other bread slices

 

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More Hatch Green Chili Recipes:

Green Pimento Cheese Spread
Hatch Green Chili Verde Mother Sauce
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Hatch Green Chili Mayonnaise
Hatch Green Chili Mayonnaise

Executive Chef: Sean Z. Paxton

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