Recipe courtesy of Jeff Mauro
Show: The Kitchen
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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.

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