Chipotle and Roasted Garlic Mayo

I DISLIKE MAYO.

There. I said it.

Which is weird, right? Minnesotans put mayo on and in everything (it seems). Preparing a salad is almost unfathomable without it….

It’s just that… I find the flavor and texture offensive. It’s unpleasantly gloopy and greasy, like cheap hair product.  

And it’s what immediately comes to mind when I hear the word unctuous. Ick. It’s a gross word, I don’t care if it’s mandatory to a FoodNetwork chef’s lexicon.

End rant.

So, why post a recipe for mayo if I dislike it so much? Because I LIKE THIS MAYO.

I found a way to make something I dislike palatable, even – dare I say – enjoyable.

It only takes 3 ingredients to transform boring old mayo into something truly worthy of eating.

Get your miracle working ingredients in order. Step 1, roast some garlic. Step 2, squeeze a lemon. Step 3, open a can of chipotle in adobo peppers.

The combination of roasted garlic, chipotle in adobo peppers, and lemon juice adds the bold flavors that mayo just needs. Fair warning: this will ruin plain mayo forever. Sorry, not sorry mayo lovers. 

I insist you go make this immediately.

And spread it on a sandwich.

Use it to make tuna salad.

Or enjoy it as a cracker dip.

Chipotle and Roasted Garlic Mayo

 

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Mayo gets the flavor overhaul it so desperately needs.

Ingredients

• 1 cup mayo (I used Kraft’s Olive Oil Mayo)
• 1 head roasted garlic
• 2 tablespoons sauce from chipotle in adobo peppers
• 1 tablespoon lemon juice
• Salt and pepper, to taste

Instructions

1. Add all ingredients to a food processor, and process until combined.
2. And salt and pepper, to taste.

3.5.3226