- 1 large egg, at room temperature
- 1 egg yolk, at room temperature
- 2 tablespoons chopped fresh cilantro leaves
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon minced garlic
- 1 cup vegetable oil
- 1/2 teaspoon salt
- 1/4 teaspoon fresh cracked white pepper
- 2 tablespoons tequila
In a food processor or a blender, combine the egg, egg yolk, cilantro, lime juice, garlic, and mustard and process until smooth. With the motor still running, add the oil in a thin stream until a thick emulsion is formed.
Add the salt, pepper and tequila and pulse for another second.
Transfer the mayonnaise to a nonreactive container. Use immediately, or cover and refrigerate for up to 3 days.
*RAW EGG WARNING The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell."
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