Black Chile Mayonnaise

Preparation

1. Step 1

   Place an oven or cooling rack on top of a gas burner. Make sure you’re cooking in a well-ventilated area to avoid breathing in the fumes that will generate when charring the chiles (see Note). Place the chiles on the rack and char over an open flame. (You can also char the chiles in a cast-iron skillet over high heat.) Using tongs, turn the chiles as they char. The chiles will puff up and turn completely black. Remove from the heat and cool.

   Step 2

   Discard the stems from all the chiles as well as the seeds from the ancho. Transfer the chiles to a blender or food processor and grind until fine. Place in a bowl and combine with the oil.

   Step 3

   In a food processor, combine the egg yolk, garlic, lime juice, sugar, salt, and 2 tablespoons water, and quickly blend. With the food processor at medium to low speed, slowly add the chile oil in a thin and steady stream until fully incorporated. If some of the chile mix sticks to the side of the bowl, stop the blender and use a spatula to fully incorporate and blend together until smooth (see Note). Use immediately or store in the refrigerator for 2 to 3 days.

2. note

   Step 4

   Don’t underestimate the need for proper ventilation. The fumes of the chiles can be extremely powerful.

3. Step 5

   If the mayonnaise starts looking thick at any point and sticks to the side of the machine, add just a drizzle of water until you have a desired consistency. Depending on the size and shape of your blender, you may need to use a spatula to scoop up all the ingredients and ensure that they get fully incorporated.

4. Step 6

   This recipe uses raw eggs, which should not be served to pregnant women, young children, the elderly, or anyone whose health is compromised. Pasteurized eggs may be substituted.