Chipotle mayo

Chipotle mayo

By
From
The Huxtaburger Book
Makes
1 kg
Photographer
Chris Middleton

Mayonnaise is maybe not part of the traditional Aussie burger, but it sure is part of a Huxtaburger.

Making mayo at home really is incredibly simple, and you’ll know exactly what has gone into it.

In our mayo we use only free-range eggs from a farmer in Victoria’s Yarra Valley; please always buy the best and most ethically laid eggs you can. Never use extra virgin olive oil in your mayo as it is too strongly flavoured and can also be quite bitter. I’d recommend a fairly neutral vegetable oil; we use a blend of canola and olive oil.

Chipotle chillies are smoked and dried jalapeño peppers. They do have a bit of heat, but also a lovely smoky flavour. What we’re using here is puréed and strained chipotle chillies in adobo sauce – basically dried chipotle chillies stewed in a sauce of tomato, garlic, vinegar, salt, cumin, oregano and sugar. It is usually sold in tins.

Ingredients

Quantity Ingredient
1 quantity Basic mayo
4 tablespoons chipotle chillies in adobo sauce, blitzed and strained to remove the seeds
1 tablespoon lime juice

Method

  1. Mix the ingredients together and keep in an airtight container in the fridge for up to 1 month.
Tags:
burger
burgers
huxtaburger
huxtable
daniel
wilson
melbourne
ulitmate
american
fast
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