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Thread: Homemade Chipotle Mayo page

  1. #1
    Dr. Bork Bork's Avatar
    Dr. Bork Bork is offline Senior Member
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    Homemade Chipotle Mayo

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    So I want to make my own homemade chipotle mayo (I have a serious addiction to the stuff at Red Robin, but I know it's no good for me)

    what brand of chipotles in adobo sauce is the best to get? I was looking at La Costena, but it has soybean oil *sigh*

    how long will the mayo last once made (barring me not sitting down & totally gnoshing on it, lol)? Do you think the chipotle addition will help it keep a bit longer?
    --Trish (Bork)
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    Classic's Avatar
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    Add a tablespoon or 2 of whey to your mayo. let it sit on the counter for 6 to 8 hours then refrigerate. It will last a lot longer.

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    Dr. Bork Bork's Avatar
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    Whey... where to find?
    --Trish (Bork)
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    Classic's Avatar
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    The water that is on top of your yogurt is whey.

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    Dr. Bork Bork's Avatar
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    Oh! I have that in abundance. My daughter eats Greek yogurt & there's always a little when I open a new container for her. I always poured it out cuz I didn't know what it was.
    --Trish (Bork)
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    I used to buy La Costeņa, but had not checked the oil. You can buy powdered chipotle from Penzey's Spice stores or their web site.

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    I make chipotle mayo on a weekly basis (it would last longer, but my boyfriend scarfs it, and it keeps him from eating the regular mayo our roommate always has), and I just use the tinned peppers in adobo, figuring a dash of soybean oil is better than the mayo being entirely made from it. I also throw in some smoked spanish paprika for extra smokey goodness, and a tbs of cheap, vinegary hot sauce like Frank's, to bring the front of the tongue heat. It's like creamy, smokey, spicy crack!

    I may try that whey thing, that sounds cool.

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    Dr. Bork Bork's Avatar
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    whey thing adds extra protein to boot, yeah?

    one of the latino stores I was at today had 3 brands of chipotles in adobo. I think I will go back & choose the lesser of the evils
    --Trish (Bork)
    TROPICAL TRADITIONS REFERRAL # 7625207
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    Classic's Avatar
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    Sally Fallon's "Nourishing Traditions" book tells you how to extract whey if you want more quantity. I use it for making all kinds of stuff that provides probiotics in your diet. You should strain your whey through some cheese cloth to get as much of the solids out as possible. You may be able to find the instructions of the Weston Price Foundations website but I have not looked for it there since I have the book. BTW when I just need a tablespoon or so I just carefully use what is in the yogurt container.

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    Quote Originally Posted by Classic View Post
    Add a tablespoon or 2 of whey to your mayo. let it sit on the counter for 6 to 8 hours then refrigerate. It will last a lot longer.
    Is that the recipe on Food Renegade?? I love that stuff!!! (1/2 olive oil 1/2 coconut oil) I got some dried chilis carribe in the mexican section of the store & used those. Seriously good with canned tuna!!! Or with sweet potato fries like in the recipe. I don't know how long it keeps as it gets eaten quickly

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