Spicy Garlic Mayonnaise
photo by Charmie777
- Ready In:
- 10mins
- Ingredients:
- 7
- Yields:
-
1 cup
ingredients
- 1 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 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
- 236.59 ml olive oil
- 4.92 ml kosher salt
- 1.23 ml finely ground black pepper
- 0.25 ml cayenne pepper (optional but highly recommended)
directions
- Immerse 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).
- Remove from water with a slotted spoon.
- Reserve.
- While motor is running, add garlic cloves to a food processor fitted with the steel blade.
- Process until pureed.
- Add pimiento or red pepper and process until blended.
- Add egg yolks and blend.
- With blades turning, slowly pour in olive oil in a fine steady stream until sauce is thick and smooth and all oil is added.
- Add salt, pepper and cayenne.
- Taste for seasoning.
- Refrigerate in a tightly covered container until ready to use.
- Serve cold.
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Reviews
-
I love making different mayonnaises and this one has a lot of great flavors that really complement each other. I used the jarred roasted pepper and 5 cloves of garlic. The cayenne really puts it over the top. However, the consistency was not as thick as I would like it. It seemed more like salad dressing. I did mix it with some tuna for a deliciously spicy garlic tuna salad.
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Very nice Nimrod Chef, I have never tried to make my own Mayonnaise, so this was very interesting recipe for me. Even better was the really different taste. For the pimientos, I substituted pitted Spanish olives with pimientos & capers (so eliminated the salt in this recipe). I used 1/2 cup light olive oil and 1/2 cup regular oil... I also tried using Egg Beaters (8oz. equivalent to 4 eggs). The final results was a spicy mayonnaise and not as thick as a commercial brand. However, a wonderfully different mayonnaise. Tx!
Tweaks
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Very nice Nimrod Chef, I have never tried to make my own Mayonnaise, so this was very interesting recipe for me. Even better was the really different taste. For the pimientos, I substituted pitted Spanish olives with pimientos & capers (so eliminated the salt in this recipe). I used 1/2 cup light olive oil and 1/2 cup regular oil... I also tried using Egg Beaters (8oz. equivalent to 4 eggs). The final results was a spicy mayonnaise and not as thick as a commercial brand. However, a wonderfully different mayonnaise. Tx!
RECIPE SUBMITTED BY
Nimz_
United States
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