1/1 Photo of Spicy Garlic Mayonnaise
This comes from The Cuisine of California cookbook and was given to me by --Sheri-- in the last cookbook swap. This is great to kick up any kind of sandwich. I've also used it on a shrimp and avocado salad. It may be kept up to 5 days in refrigerator.
My Private Note
Units: US | Metric
- 1/2 fresh pimiento (I used about a third of a cup of the roasted red bell peppers in the jar not packed in oil and dried) or 1/2 red bell pepper, seeded and coarsely chopped (I used about a third of a cup of the roasted red bell peppers in the jar not packed in oil and dried)
- 4 medium garlic cloves (certainly can use more)
- 3 egg yolks
- 1 cup olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoon finely ground black pepper
- 1 pinch cayenne pepper (optional but highly recommended)
- 1Immerse pimiento or red pepper in a pan of boiling water and boil 2 minutes. (Skip this step if used the roasted red peppers in a jar).
- 2Remove from water with a slotted spoon.
- 4While motor is running, add garlic cloves to a food processor fitted with the steel blade.
- 5Process until pureed.
- 6Add pimiento or red pepper and process until blended.
- 7Add egg yolks and blend.
- 8With blades turning, slowly pour in olive oil in a fine steady stream until sauce is thick and smooth and all oil is added.
- 9Add salt, pepper and cayenne.
- 10Taste for seasoning.
- 11Refrigerate in a tightly covered container until ready to use.
- 12Serve cold.
Browse Our Top Garnishes Recipes
Nutritional Facts for Spicy Garlic Mayonnaise
Serving Size: 1 (317 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 2086.6
- Calories from Fat 2055
- Total Fat 228.3 g
- Saturated Fat 34.2 g
- Cholesterol 566.4 mg
- Sodium 1859.6 mg
- Total Carbohydrate 8.4 g
- Dietary Fiber 0.8 g
- Sugars 1.9 g
- Protein 8.4 g