Calabrian Chili Mayonnaise (Spicy Aioli)
Homemade mayonnaise is so easy to make, and this Calabrian Chili Mayonnaise adds a kick to this condiment! Perfect for sandwiches and wraps, dips, or as the base to a Caesar salad dressing! You’ll never go back to store-bought mayonnaise once you try this recipe.
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I have been a staunch mayo HATER since I was a kid. In my mayo-less chicken salad blog post, I wrote about being traumatized by Miracle Whip when I was a kid. My mom used to make Miracle Whip and tomato sandwiches. That white, glob of “mayo” (was it a solid? was it a liquid? IDK?!?!) spread onto a piece of toast with a watery slice of tomato was so unappealing to me, and it turned me off to eating mayonnaise for literally decades.
Calabrian Chili Mayonnaise
It wasn’t until I learned from some other mayo-haters that homemade mayo isn’t nearly as disgusting as the store-bought stuff. It took me years to finally give in, and when I made homemade mayo, I was pleasantly surprised. Now, I’m not going to say I’ve converted to the Mayonnaise-loving religion, but I am no longer repulsed by the condiment.
I developed this mayo recipe because I have been obsessed with making all things Caesar salad for a hot minute, and I wanted to make my own dressing because I hate store-bought salad dressings. Adding Calabrian chilies to this mayo makes it the perfect base for a Caesar dressing with a bit of a kick (I promise it’s not too spicy, unless you want it to be, then go ahead and add a lot more chilies to yours). My girlfriend also loves using this as a sandwich spread (she complains that I don’t put enough “wet” stuff on sandwiches, so our compromise was that I’d learn how to make a mayonnaise that I don’t hate).
Why you’ll love this Calabrian Chili Mayonnaise recipe
- It beats store-bought any day! Seriously, if you’ve never had homemade mayonnaise before, you’re missing out. I am a mayo HATER and even *I* like homemade mayo!
- It’s so easy. You probably have all of the ingredients at home already, so if you’re a frequent user of mayonnaise, homemade mayo is absolutely worth making because it’s low-effort, cheap, and easy.
- It’s customizable. Not a fan of Calabrian chilies? Keep the plain mayo base instead, or add in some sun-dried tomatoes, garlic, or your favorite herbs!
Ingredients for this Spicy Aioli
- Avocado oil. I almost always have avocado oil on hand and I love using it for a homemade mayonnaise.
- Egg. Just one will do!
- Dijon. This isn’t just for flavor, but mustard helps to emulsify the mayonnaise.
- White wine vinegar. A little acidity, and a natural preservative!
- Lemon juice. For more acidity and flavor.
- Calabrian chilies. This is what gives this homemade mayonnaise its kick (and beautiful color).
- Salt. Always salt to taste!
How to Make Calabrian Chili Mayonnaise
- Add ingredients to a tall container. Use a container or vessel that is tall and wide enough for your immersion blender to fit inside. Add the egg, dijon, vinegar, lemon juice, and avocado oil to the container.
- Blend ingredients. Hold the immersion blender flat against the bottom of the container, then turn it on. Allow it to blend the ingredients together from the bottom. Once the mayo is about 3/4 set, you can slowly move the blender upwards to blend all of the contents of the container until you are left with a creamy and smooth mayonnaise base. Do not pump the blender up and down or move too fast! You may end up with an oily, messy mayonnaise that can’t be corrected.
- Add Calabrian chilies. Add the chilies into the mayonnaise base and blend again until smooth and the chilies are fully incorporated.
- Store. Transfer the mayonnaise to an airtight container. The mayonnaise will keep in the refrigerator for up to 1-2 weeks.
Recipe Variations and Substitutions
- Oil substitutes: If you don’t have avocado oil, you can use safflower or sunflower oil, canola oil, or grapeseed oil. These are mild in flavor and won’t affect the taste of your mayonnaise too much. Avoid using extra virgin olive oil. A light olive oil can be used.
- Vinegars: If you don’t have white wine vinegar, you can use red wine vinegar, white vinegar, or apple cider vinegar.
- Add-ins: If you’re not a fan of heat and don’t want to use Calabrian chilies, you can use sun-dried tomatoes instead. Once you have the plain mayonnaise base, you can add in a variety of things to change up the flavor provide. Add some pesto for a pesto aioli, garlic and more lemon juice for a garlicky aioli, and more!
Storing Homemade Calabrian Chili Mayo
Store your homemade mayonnaise in an airtight container in the refrigerator for up to 1-2 weeks, depending on the freshness of your eggs. If you are using pasteurized eggs, the mayonnaise will last a bit longer, up to a month in the refrigerator.
Tips for Making Homemade Mayo
While I have never had an issue making homemade mayonnaise using the exact method I’ve outlined, sometimes things can go wrong and you need to figure out why.
- Follow the recipe exactly. Add the ingredients in the order listed in the recipe. Don’t add the Calabrian chilies until the plain mayonnaise base is made. The chilies could mess with the emulsification and leave you with an oily, runny mayo.
- Egg temperature. Some recipes call for room-temperature eggs, but I lack the forethought to let an egg sit on the counter for 30 minutes before making a recipe. I have used eggs straight out of the refrigerator and have still made a perfect mayonnaise. I personally think egg temperature is not a deciding factor for the success of your mayo, but if you can, try room temperature because other food bloggers and chefs prefer it!
- Use an immersion blender. I cannot stress this enough! Get an immersion blender! It’s a versatile piece of equipment that you’ll use time and time again, not only to make homemade mayonnaise, but to also blend soups, sauces, and more. Using a regular blender or food processor to make homemade mayonnaise is usually a sure-fire way to ruin your mayo.
- Use a jar just big enough for the immersion blender. The mayo will not emulsify properly if you do not have the right size container. So make sure the jar you are using is just wide enough to fit the head of the blender.
- Don’t turn on the blender until it is in the jar. Position the immersion blender so that it is at the bottom of your jar right on top of the egg before turning it on.
- Do not move the blender. Keep the blender in a still position at the bottom of the jar until your mayonnaise is about 3/4 of the way set. Then slowly move your blender upwards to allow the oil sitting at the top to blend and become emulsified. Do not pump the immersion blender up and down. Be patient, stay still, and move slowly only when nearing the end!
Equipment
- Tall container, just wide enough to fit an immersion blender
- Immersion blender
- Measuring cup
- Measuring spoons
Calabrian Chili Mayonnaise (Spicy Aioli)
- Prep Time: 2
- Cook Time: 3
- Total Time: 5 minutes
- Yield: 16 tablespoons 1x
- Category: Dips and Spreads
- Cuisine: Americans
Description
This homemade Calabrian chili mayonnaise is perfect for sandwiches and wraps, the base of a Caesar salad dressing, or a dip for fries! It’s incredibly easy to make and adds a kick of heat and flavor to an otherwise plain condiment.
Equipment
- Tall container, just wide enough to fit an immersion blender
- Immersion blender
- Measuring cup
- Measuring spoons
Ingredients
- 2 tsp lemon juice (about 1/4–1/2 lemon)
- 1 large egg, room temperature
- 1/4 tsp dijon mustard
- 1 tsp white wine vinegar
- 1 cup avocado oil
- 1/4 tsp salt
- 1 tbsp Calabrian chilies
Instructions
- Add ingredients to a tall container. Use a container or vessel that is tall and wide enough for your immersion blender to fit inside. Add the lemon juice, egg, dijon, vinegar, and avocado oil to the container.
- Blend ingredients. Insert the immersion blender into the container and hold it flat against the bottom, then turn it on. Allow it to blend the ingredients together from the bottom. Once the mayo is about 3/4 set, you can slowly move the blender upwards to blend all of the contents of the container until you are left with a creamy and smooth mayonnaise base. Do not pump the blender up and down or move too fast or you may end up with an oily, messy mayonnaise that can’t be corrected.
- Add Calabrian chilies. Add the chilies into the mayonnaise base and blend again until smooth and the chilies are fully incorporated.
- Store. Transfer the mayonnaise to an airtight container. The mayonnaise will keep in the refrigerator for up to 1-2 weeks.
Nutrition
- Serving Size: 1 tbsp
- Calories: 126
- Sugar: 0.1 g
- Sodium: 60.7 mg
- Fat: 13.9 g
- Carbohydrates: 0.3 g
- Protein: 0.4 g
- Cholesterol: 11.6 mg
