Chilli mayonnaise

Chilli mayonnaise

By
From
Meat
Makes
1 1/3 cups
Photographer
Dean Cambray

Add more or less chilli powder, depending on how fiery you like your sauces. I like to use habanero chillies – but they are definitely not for beginners!

Ingredients

Quantity Ingredient
2 long red chillies, seeded, (or hot chillies, to taste)
2 free-range egg yolks
lime, juiced
1/4 teaspoon salt
1 1/2 cups olive oil
1 teaspoon smoked paprika
1 teaspoon hot chilli powder or chilli flakes
tablespoons coriander leaves, chopped

Method

  1. Chop the chillies finely then transfer to a food processor with the egg yolks, lime juice and salt and process until smooth and creamy. With the motor running, add the oil a few drops at a time, until the mayonnaise emulsifies and thickens. Increase to a slow, steady stream until all has been incorporated.
  2. Add the paprika, chilli powder and coriander, then taste and adjust the seasonings and acid level to your liking. If it is too thick, you can thin it with a little water.
  3. Store in the fridge in an airtight container.
Tags:
Meat
Adrian
Richardson
La
Luna
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