I was at the Original Farmers Market at Third and Fairfax last week when Jim the butcher–the one that makes Nancy Silverton’s famous burger blend–asked me how to make the mayo that Nancy puts on her burgers. For an upcoming party, he wanted to create The Perfect Slider, and he felt this might help him get there. The mayo he was talking about is the not-so-secret mayonnaise, the recipe for which is in the book I wrote with Nancy called Twist of the Wrist, about using packaged foods to help you along the road to really great food. Chipotle Mayo one of three mayos in the book—the others are garlic; and olive-anchovy—all of which are essential elements of Nancy’s burger spread and, for those such as own family and friends who care, part of mine, too. But the chipotle is by far the most popular. It is so good, you really should have it on hand at all times, and if Best Foods were smart, they would copy it, give us no credit, and start selling the stuff very soon. Speaking of Best Foods, although you might be tempted to start with some expensive, fancy mayo you find at Whole Foods, I’m telling you now: unless you have big problems with eating egg yolks and/or corn syrup, use Best Foods (aka Hellman’s). We tried them all, and Best Foods is the yummiest. And I don’t use that word lightly.
1 cup Best Foods mayonnaise
1/4 cup finely chopped fresh cilantro leaves
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice, or more to taste
4 large garlic cloves, grated or minced (about 1 tbsp) or more to taste
1 1/2 teaspoons pureed chipotle peppers in adobo, or more to taste (to puree chipotle peppers, dump the entire can, liquid and all, into blender)
1 teaspoon kosher salt, or more to taste.
Stir the mayonnaise, cilantro, olive oil, lemon juice, garlic, chipotle peppers and kosher salt together in a small bowl. Season with more lemon juice, chipotle peppers, garlic, or salt to taste. Put this on your burgers, use it to make a chicken salad, spread it on a sandwich. Go nuts.