Homemade Spicy Mayonnaise
This homemade spicy mayonnaise is PERFECT on my seared sirloin steak sandwich. It was destiny these two came to meet and a pairing mad perfect.
1 large egg yolk or 2 small
1 to 1-1/2 c spicy chili oil, click for recipe. (depends on desired thickness)
1 tsp dijon mustard
1 lime zested and juiced
1 tsp white wine vinegar
Salt and pepper to taste
2 cloves garlic, grated
Tools needed:
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Immersion blender, food processor or bowl and wire whisk
Sharp knife
Cutting board
Citrus zester, microplane
Measuring cups and spoons
Jar for storage
Bowl
How to make it:
- For the chili oil:
I always make homemade mayonnaise with room temperature eggs, feel free to do so too!
Crack open the eggs in a bowl. Carefully grab the yolk(s) from the bowl, leaving behind the whites. Place the yolk(s) in a mixing bowl.
In the same mixing bowl as the egg yolk(s), add the mustard, lime zest and juice, salt, pepper, vinegar and grated garlic. If you're using a food processor or immersion blender, blend the ingredients with 1 tbsp oil to start until fully incorporated. I recommend to slowly drizzle the oil in to ensure the mayonnaise thickens the way you want it to. Use the full 1-1/2 c oil for a slighlty thinner mayonnaise. Keep the processor going or blender until the whole amount of oil is used up. If desired, add a tbsp water if you want to thin it out a little bit. Whisking by hand utilizes the slow drizzle technique too, just takes a lot more time and is harder to get that set mayonnaise consistency, may risk “breaking”.
Once all of the oil is in, taste the mayonnaise and re-season if needed.
I store my mayonnaise in a mason jar with lid. This will keep for 4-5 days in the refrigerator.
Goes great on sandwiches, used as a base for tartar sauce, really anywhere you like to have mayonnaise and want a kick of spice. Personally, I love this cast iron seared sirloin steak sandwich!
Enjoy!
Logan
