Chilli mayonnaise

Chilli mayonnaise

By
From
Cabana The Cookbook
Makes
350 ml
Photographer
Martin Poole

Slather this on our picanha burger, use it as a dip for sweet potato fries, or serve it alongside street food snacks.

Ingredients

Quantity Ingredient
2 large egg yolks
1 teaspoon english mustard
1 1/4 teaspoons dijon mustard
240ml rapeseed or vegetable oil
80ml light olive oil
1 teaspoon white wine vinegar, (optional)
1 1/4 teaspoons lemon juice
1/2 teaspoon sea salt
2 tablespoons tomato puree
1 1/2 tablespoons sweet chilli sauce, or to taste

Method

  1. Put the egg yolks and mustards in a small food processor and blend for a few minutes, until thick. Meanwhile, mix the rapeseed and olive oils together in a jug. With the motor running, slowly add the oil to the egg mixture in brief trickles, ensuring the mixture emulsifies. If it gets too stiff, add the vinegar to thin it down. If it curdles, pour it into a clean bowl, then add an egg yolk to the food processor and gradually whisk in the curdled mixture, followed by the rest of the oil.
  2. Once about a third of the oil has been added, start drizzling in the rest in a steady stream, still blending. When all the oil has been incorporated, season with the lemon juice and salt. Finally, blend in the tomato purée and sweet chilli sauce. Keep refrigerated until ready to serve. It is best eaten within a week.
Tags:
Cabana
Brasilian
Brazilian
Brasil
Brazil
Latin
South
American
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