Recipe - Chile Mayonnaise

1 One fourth cup Olive or salad oil
1 Egg
2 tablespoon White wine vinegar
1 teaspoon Sugar
1 teaspoon Pequin quebrado; or to taste
One half teaspoon Salt

The simple addition of extrahot crushed pequin chiles can lift mayonnaise
from the ordinary to the very special. Use as a dunk for fresh vegetables
or as a sauce for cut or sliced up meats or broiled or boiled seafood. In a blender
or food processor, combine One fourth cup oil, egg, vinegar, sugar, pequin & salt.
Process briefly just to blend. Then, with motor running, add remaining 1
cup oil in a very thin stream, processing until mayonnaise has the desired
thick, creamy consistency. Makes 1One fourth cups.

From the Hotter Than Hell!, by Jane Butel, ISBN 0895866463
(0895865424 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.