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Spicy Mayonnaise

WHY THIS RECIPE WORKS

For a Spicy Mayonnaise to accompany our Peruvian Roast Chicken with Garlic and Lime, we whipped an egg and vegetable oil in the food processor with a little water; this gave our mayonnaise the ideal texture. We swapped the traditional ají amarillo for pickled jalapeño.

INGREDIENTS

  • 1 large egg (see note)
  • 2 tablespoons water
  • 1 tablespoon minced onion
  • 1 tablespoon juice from 1 lime
  • 1 tablespoon minced fresh cilantro
  • 1 tablespoon canned pickled jalapeño pepper, minced
  • 1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)
  • 1 teaspoon yellow mustard
  • ½ teaspoon kosher salt
  • 1 cup vegetable oil

KEY EQUIPMENT

Before You Begin

If you have concerns about consuming raw eggs, 1/4 cup of an egg substitute can be used in place of the egg.

INSTRUCTIONS

  1. Process all ingredients except oil in food processor until finely chopped, about 5 seconds. With machine running, slowly drizzle in oil in steady stream until mayonnaise-like consistency is reached, scraping down bowl as necessary.

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