Homemade Chili Mayo

Jump to Recipe Print Recipe

Recipe for homemade chili mayo

Easy, delicious, and flavorful chili mayo.

This mayonnaise is made using an immersion blender, so it can be done in under 2 minutes and doesn’t require any of the ingredients to be at room temperature or similar.

Just take all the ingredients out of the fridge, and I guarantee you will nail it – every time.

Servings: 3 people

Homemade Chili Mayo

Author: Per Asmussen

Keyword: Dressing, Egg, Junk Food de Luxe, Sauce, Sides

Prep Time: 1 minute minute

Cook Time: 1 minute minute

Metric - US Customary

Prevent sleepKeep the display on

Ingredients

• 1 pcs. Egg Small
• 3 gram Flake Salt
• 2.5 gram Apple Cider Vinegar can be replaced with another vinegar
• 5 gram Mustard I used Dijon - can be easily replaced with whole grain
• 135 gram Oil neutral flavor
• 0.5 pcs. Chili red or green - preferably mild
• 1.5 gram Chili Powder to taste
• Lemon Juice to taste
• White pepper to taste
• Cayenne Pepper to taste
• Salt to taste

Instructions

• 1. Finely chop your chili and remove the seeds.
  2. Take your immersion blender and the accompanying tall glass. 
  3. Crack the egg into the glass.
  4. Add the salt.
  5. Add the apple cider vinegar and mustard.
  6. Add the oil, and try to avoid hitting the egg yolk. 
  7. Place the immersion blender in the glass, making sure it reaches the very bottom.
  8. Turn on the blender and slowly bring it upwards.
  9. The mayonnaise is now emulsified and ready.
  10. Add the chili powder and chopped chili.
  11. Season with salt, pepper, lemon juice, cayenne pepper, and possibly more chili powder if you want it spicier. 
  12. Enjoy!

Prevent sleepKeep the display on

Notes

If your egg is medium/large, then use about 2 dl oil instead.
Chili powder/chili can easily be replaced with a chili sauce instead.