Homemade Chipotle Mayonnaise with Grilled Vegetables

Homemade Chipotle Mayonnaise with Grilled Vegetables

Serves: 4

Ingredients

Mayonnaise:

• 1 egg, left at room temperature for 30 minutes
• 2 Tablespoon freshly squeezed lime juice
• 1 Teaspoon Dijon mustard
• 1 Tablespoon chipotle chile in adobo, (from the can)
• ½ Teaspoon sea salt
• ¾ cup olive oil

Vegetables:

• 2 zucchini, ends removed and cut in half lengthwise
• 3 bell peppers, cut in half and seeds removed
• 1 onion (Vidalia), ends removed, peeled, and cut into slices

Instructions

1. Crack the egg and place in the blender. Add the rest of the ingredients except the olive oil. Blend until smooth.
2. With the blender running, slowly add the olive oil in a drizzle. Increase the speed to 3 or 4, and continue blending until the mayonnaise is completely emulsified.
3. Place in a container and refrigerate until you're ready to use it. This mayonnaise recipe keeps for 4-5 days.
4. Prepare the vegetables as directed and grill over medium heat until just tender (about 10 minutes). Serve immediately with Chipotle Mayonnaise.

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