Roasted Poblano Mayo Recipe

Name: Roasted Poblano Mayo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small poblano pepper; 1 cup store-bought or Homemade Mayo, recipe follows; 2 teaspoons honey; 1/2 teaspoon ground cumin; 1/2 teaspoon granulated garlic; Kosher salt; 4 large egg yolks; 2 tablespoons lemon juice; 1 teaspoon Dijon mustard; 1 1/2 cups grapeseed or vegetable oil; Salt

Servings: persons

1
Roast the whole poblano over an open flame on your stove-top until all sides are charred black, 5 to 6 minutes per side.
2
Let rest in a paper bag until cool, about 15 minutes.
3
Peel off the charred skin, and then remove the stem, seeds and ribs.
4
Mince the pepper.
5
Stir together the minced poblano with the mayo, honey, cumin, garlic and some salt.
6
In a food processor, process the egg yolks, lemon juice and Dijon for 10 seconds.
7
Slowly stream in the oil while the food processor is running, until emulsified, 25 to 30 seconds, scraping down sides if necessary.
8
Season with salt.

957

kcal

Calories

100

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 small poblano pepper, 1 cup store-bought or Homemade Mayo, recipe follows, 2 teaspoons honey, 1/2 teaspoon ground cumin, and more.

Yes, Roasted Poblano Mayo falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Poblano Mayo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions