SMOKED CHILI MAYO

1 egg

1 egg yolk

2 tsp (10 mL) Dijon mustard

Juice of 1 lemon

1/2 tsp (2.5 mL) sea salt

1/2 tsp (2.5 mL) coarsely ground black pepper 1 cup (250 mL) canola oil

1 tbsp (15 mL) chopped canned chipotle pepper

1. In a food processor or blender (or using an immersion blender), combine the egg, egg yolk, mustard, lemon juice, salt and pepper. With the machine running, slowly add the oil in a thin steady stream.

2. When the mixture is emulsified and thickened and all the oil has been incorporated, add the chipotles to taste. (Proceed with caution — you only want a hint of smokiness and spiciness.)

3. Taste and adjust seasoning with more salt, pepper or lemon if desired.

4. Can be made ahead of time; will keep refrigerated for up to 3 days.