Chili Mayonaise TRT - Volcano Intensity
Chili mayonaise volcano power. Use this as a base for garlic chili sauce (add 2 cloves of crushed garlic). Below you find my fine tuned recipe for a wonderful sauce. Enjoy! Below the list of ingredients and some optional extras!
Ingredients
- 2 free-range egg yolks
- 1 tspn Dijon mustard
- 2 - 3 finely chopped chilies to taste or 2 tspn of chili flakes
- 1 tspn of chili powder for an etra kick
- 50 cl of Sunflower or peanut oil. To add a southern flavor replace 5 - 10 cl with olive oil
- 1 - 2 Tbspns of white wine vinegar.
- Juice of half a lemon
- 1 tspn of tomatoe puree
- 1 - 2 tbsn of worchester sauce
- 2 - 4 drops of tabasco
- pinch of seasalt to tast
- 1 - 2 tspn of sugar, or powder sugar for sweetness
- Optional:For garlic chili mayonaise add 2 - 3 cloves of crushed garlic otherwise leave out.
- Optional: 25 cl of double cream
Preparation
1 Whisk the egg yolks in a bowl, then mustard and mix together. Add slowly 20% of the oil,very slowly at first, whisking continuously for around 3 to 5 minutes, or until thickened. Now add the vinegar, worchester sauce and sugar. This will loosen the mixture slightly and give it a creme colour. Continue to gradually add the remaining oil, whisking continuously. Season with salt, tabasco, chili powder, chopped chili and lemon juice salt, a squeeze of lemon juice and a little more vinegar, if needed. You kan use a kitchen machine as well to speed up the process.
2Optional - As an extra you can whip 25 cl of double cream thick and mix into the mayonnaise to add an extra creamy feeling to the mayonnaise