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."
 
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photo by Charmie777 photo by Charmie777
photo by Charmie777
Ready In:
10mins
Ingredients:
7
Yields:
1 cup
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ingredients

  • 12 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
  • 14 teaspoon finely ground black pepper
  • 1 pinch cayenne pepper (optional but highly recommended)
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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.

Questions & Replies

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Reviews

  1. JackieOhNo!
    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.
     
  2. Vseward Chef-V
    Terrific Recipe. The combination of pimiento and cayenne pepper really complimented each other. I will definitely make this again. Snuck it in on hamburgers and everyone loved it. TFS, ~V
     
  3. Charmie777
    Delicious! I roasted my bell pepper over the open flame of my stove and diced it up!!! Yummy on a sandwich!
     
  4. SkipperSy
    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!
     
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Tweaks

  1. SkipperSy
    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!
     

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