Homemade Chipotle Mayo

• 2 large egg yolks
• 1 tablespoon fresh lemon juice
• 1 canned chipotle chile in adobo, plus 3 teaspoons of the adobo sauce
• 1 teaspoon Dijon mustard
• 1 1/4 cups corn oil
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

1. Combine the egg yolks, lemon juice, chipotle chile, adobo sauce, and Dijon mustard in a food processor, and pulse two or three times to combine.
2. With the machine running, add the oil in a very slow, steady stream until all of the oil has been incorporated (this should take about 5 minutes).
3. Add the salt and pepper and pulse to combine.
4. Store, covered, in the refrigerator for up to 1 week.

egg yolks, lemon juice, chipotle chile, mustard, corn oil, salt, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/homemade-chipotle-mayo-387018 (may not work)