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
Units
Scale
- 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