Ingredients
Scale
Homemade mayo
- 1 egg
- 1 tsp mustard
- 1/2 tsp salt
- 1-2 tsp lemon juice
- 1 cup LIGHT olive oil
Creamy cilantro and green onion sauce
- 3-4 TB homemade mayo (depending on how creamy you want it)
- 1 1/2 cups cilantro
- 1/2 cup green onions
- 1/2 tsp salt
- 1 TB lemon juice
- 1 garlic clove
- 1/4 tsp ground coriander
- 1/2 jalapeno (optional)
Chunky jalapeno hot sauce
- 1 cup cilantro
- 1/2 cup parsley
- 5 garlic cloves
- 1 tsp salt
- 1 tsp black pepper
- 1 1/2 tsp ground cumin
- 2 tsp apple cider vinegar
- 6-8 jalapenos, roughly chopped
- 1/3-1/2 cup olive oil
Instructions
To make mayo
- Food processor: Add everything except olive oil into bowl and pulse to combine. With the processor running, slooooowly stream in the olive oil until everything is emulsified. Feel free to add a couple extra tablespoons of oil if you're not happy with the consistency.
- Immersion blender: Put all the ingredients into a large jar (a wide-mouth mason jar works great). Lower your immersion blender into everything and turn it on. Let it go for about 30 seconds, slowly bringing the blender up a little to make sure everything blends while making sure the blade is always immersed.
To make creamy cilantro green onion sauce
- Combine all ingredients in a food processor and mix to blend. Taste and add more seasonings or mayo to taste.
To make chunky jalapeno sauce
- Combine everything but jalapenos in food processor and blend. Add jalapenos and pulse until they are finely chopped. Stir in oil by hand.