Homemade Red Chile Mayonnaise

The Red Chile
2 tablespoons vegetable oil
3 garlic cloves, minced
2-3 tablespoons Chimayo red chili (finely ground)
2 cups warm chicken stock (home made, or good commercial stock)
1/2 teaspoon cumin

Barely heat the vegetable oil.
Add the garlic cloves and saute gently 3-5 minutes
Add the chili powder, stir 2-3 minutes on low-medium heat
Gradually add the warm chicken stock, stirring constantly
Add cumin. Cook 10 minutes on low, stirring occasionally.
Let this cool.

The Mayonnaise
2 egg yolks
1 1/2 teaspoons Dijon mustard
1 tablespoon wine vinegar or lemon juice
1/3 cup olive oil
Salt and pepper to taste

Place all ingredients except last two in blender or food processor
As they are blending start adding the olive oil, drop by drop
Until it is all incorporated and the mayonnaise has thickened.
This takes about 3 minutes
The secret is having patience and slowly drizzling the oil.
This makes about two cups

When the Red Chile has cooled completely, 
Add 1/4 cup of it to the mayonnaise
Mix and taste for seasoning

Recipe 1994 Sallie Janpol from Hellish Relish