empty nest::: why not show the real mess. pride is a vice (sin?) we decided that the last egg inthehouse should workfora living::: so we whipped up chipotle mayonnaise.

Chipotle Mayonnaise (food processor)

1 tsp chipotle in adobo

1 tsp cider vinegar

1 tsp lemon juice (or lime)

1 tsp dijon mustard

1 egg (the last one)

3/4 to 1 cup canola oil (this measure is so variable)

"method" ::: this is so easy. you will like what you produce (even if it isn't 'mayonnaise'). process all ingredients (except oil) until they are a combined liquid. pour oil in a THIN stream through feed tube with machine running::: it becomes mayonnaise in seconds, or it becomes 'something else' that's still perfectly edible. if you have concerns about raw eggs::: from what i've read (i could be wrong)::: acids (lemon juice, vinegar and the heat of processor create not only an emulsion, but also destroy salmonella.

use mayonnaise (3 tablespoons per egg) to replace the eggs in a recipe. In baked goods, eggs typically serve as a leavening agent, helping cakes and similar products become light and fluffy, or add moisture and bind all the ingredients together. Using a replacement ingredient may yield different results.

04.25.08: Mayonnaise Brownies
1 c. chipotle mayonnaise
2 c. sugar
2 tsp. vanilla
2 c. self-rising flour
1 c. brewed coffee
1 c. pecans
1/2 c. cocoa
Preheat oven to 350 degrees. Cream mayonnaise and sugar; add vanilla. Blend. Alternate flour, cocoa and coffee; blend to a smooth consistency. Pour into a buttered and floured 9 x 13 inch baking sheet. Top with pecans. Bake 40 minutes.