Chili mayo

You can keep the mayonnaise in a fridge about a week.

I just love spicy food and chili in general. Many restaurants serve various chili mayonnaise and I was wondering if it would be easy to make home. And it was!

Mayonnaise base:

2 egg yolks

1 tsp dijon mustard

About 4-5 dl oil

Dash of vinegar

Dash of lemon juice

2 cayanne long slim chilis (or other chilis depending on your own taste and tolerance for the heat level)

1 tbsp (or more) of sriracha sauce

1 minced garlic clove

1 tbsp ketchup (rounds up the taste)

Smoked pepper powder

Salt

Pepper

Whisk the egg yolks and add the dijon. Then start adding the oil really carefully and whisking the egg yolks at the same time. In the start it is important that you add only few drops of the oil and then continue pouring slowly the oil to the egg yolks while whisking the mix at the same time. If you add the oil too quickly and too much, the oil will separate from the yolks. When the mayonnaise starts to thicken, add some vinegar, lemon juice and salt.

Mince the fresh chilis and garlic and add to the mayonnaise. Add sriracha, ketchup and smoked pepper powder. Finally taste with salt and pepper.

This mayoannaise lasts in the fridge about a week. So good!

Some of the ingredients for the mayo.