What is the best way making flavored mayonaise

[Dennis1404]

I want to make a jalapeno mayonaise and my question is what would be the best way. 

 

I tried doing it with infusing grapeseed oil with the jalapeno but when I make the mayonaise then the color will stay yellow. Shall I use a immersion blender to puree some fresh jalapenos with the egg yolk mixture and then use the oil+jalapeno oil to make the mayonaise? After that I will strain trough a fine sieve to make it more fluid. I like the mayonaise to be green so thats why I didn't like the first attempt 

[gfweb]

I think that if you get enough jalapeno in to make it green it might be hotter than you want. Maybe puree in a bit of spinach when you get it the way you want it to taste?

[Smithy]

I don't understand the purpose of the strainer.  Why you would want to make the mayonnaise "more fluid"? Do you mean you'd want to make it smoother? If so, I'd recommend straining the jalapeno puree before blending it with anything.  gfweb raises a good point about how hot it might become, too.

 

By the way: welcome to eGullet! 

[blue_dolphin]

If you want a hit of fresh jalapeño flavor, you could infuse the vinegar or lemon juice with fresh chopped chilies and strain it before using.  

I'd be inclined to make a regular mayo and then flavor it as I think that would give you more control of flavor and color.  Roast up some fresh jalapeños, peel them to remove the blackened skins, puree then strain or sieve to the smoothness you need and blend that into the finished mayo to get the flavor and color you want. 

 

[Lisa Shock]

I have tried this in the past and gave up. The spiciness always went away and I wound up with a mild bell pepper flavor. I think the only way to make it work, flavor-wise might be to make jalapeno oil first, like any other chile oil by heating peppers in oil,  then use it to make the mayo when cooled. Chipotles canned in adobo always worked just fine, but, fresh and/or pickled jalapenos did not.

 

As for color, it will never be very dark. You can get a nice pale green by adding pureed cilantro or parsley. Spinach also works and is more neutrally flavored.

[Dennis1404]

Thanks guys for the respons! Will try to add some spinach to the mixture. Like the idea

 

And Smithy. Indeed, I meant smoother. I did want to strain out the little particles of the jalapeno

[JoNorvelleWalker]

I have made green mayonnaise by using green olive oil.