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
- 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.