Recipe:Spicy mayonnaise

Published: Wednesday, Feb. 13, 2013 - 12:00 am | Page 2D
Last Modified: Saturday, Apr. 27, 2013 - 9:19 am

Makes about 1 cup

This mayonnaise goes great with the Peruvian roast chicken. For this recipe, Cook's Illustrated whipped an egg and vegetable oil in the food processor with a little water; this gave the mayonnaise the ideal texture. Pickled jalapeño served as a convenient alternative to the traditional but hard-to-find Peruvian aji pepper.

Note: If you have concerns about consuming raw eggs, 1/4 cup of an egg substitute can be used in place of the egg.


1 large egg (see note)

2 tablespoons water

1 tablespoon minced onion

1 tablespoon juice from

1 lime

1 tablespoon minced fresh cilantro

1 tablespoon canned pickled jalapeño pepper, minced

1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)

1 teaspoon yellow mustard

1/2 teaspoon kosher salt

1 cup vegetable oil


Process all ingredients except oil in food processor until finely chopped, about 5 seconds. With machine running, slowly drizzle in oil in steady stream until mayonnaiselike consistency is reached. Scrape down bowl sides as necessary.

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