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Credit: Janine Falvo, Chef, Carneros Bistro and Wine Bar, Sonoma, Calif.
The National Culinary Review, July/August 2010
1½ oz. egg yolks
1 garlic clove
8 oz. canola oil
1 oz. lime juice
Salt and pepper, to taste
Method: Cut jalapeños in half; roast on hot grill. (Remove seeds for less-spicy mayonnaise.) Set aside. Put egg yolks, roasted jalapeños and garlic clove in food processor; process on high until yolks become thick. Slowly add oil to emulsify mayonnaise. Add lime juice. Season with salt and pepper.
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