Recipe courtesy of Jeff Mauro
Show: The Kitchen
Save Recipe Print
30 min
15 min
15 min
about 1 1/2 cups


Homemade Mayo:


Roast the whole poblano over an open flame on your stove-top until all sides are charred black, 5 to 6 minutes per side. Let rest in a paper bag until cool, about 15 minutes. Peel off the charred skin, and then remove the stem, seeds and ribs. Mince the pepper. Stir together the minced poblano with the mayo, honey, cumin, garlic and some salt.

Homemade Mayo:

In a food processor, process the egg yolks, lemon juice and Dijon for 10 seconds. Slowly stream in the oil while the food processor is running, until emulsified, 25 to 30 seconds, scraping down sides if necessary. Season with salt. 

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

My Private Notes

Add a Note
More from:

The Kitchen

Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.


Mississippi Pot Roast

Recipe courtesy of Robin Chapman

Herbaceous Mayo

Recipe courtesy of Geoffrey Zakarian

Poblano Artichoke Dip

Recipe courtesy of Marcela Valladolid

Green Goddess Mayo

Recipe courtesy of Katie Lee

Herbed Citrus Mayo

Recipe courtesy of Katie Lee

Katie's Chipotle Mayo

Recipe courtesy of Katie Lee

Poblano and Corn Queso Fundido (Fondue)

Recipe courtesy of Marcela Valladolid

Grilled Corn and Poblano Potato Salad

Recipe courtesy of Marcela Valladolid

Shrimp Burgers with Old Bay Mayo

Recipe courtesy of Katie Lee

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories