Spicy Jalapeno Mayonnaise
This homemade spicy mayo is rich, creamy, and has a wonderful spicy flavor that's perfect for dipping! Plus, it's super easy to make and will be on your table in no time.
Servings: 6
Calories: 456kcal
Ingredients
- 3 egg yolks
- 1 jalapeno
- 2 cloves garlic
- 1 ⅓ cup olive oil or use avocado oil
- ½ teaspoon kosher salt
- 1 ½ Tablespoons lime juice
Instructions
- Destem and roughly chop the jalapeño. You can deseed and remove the ribs, but the mayo will be less spicy. Add the pepper, garlic, and egg yolks to the blender. Process until the pepper is finely chopped.
- Slowly stream in the oil. Once all the oil is incorporated and the mayonnaise is thick and creamy, whisk in the salt and lime juice.
- Taste and adjust the seasoning as needed, adding more lime juice for acidity or more pepper for a spicier aioli. Chill for 30 minutes before serving.
Notes
- Make sure to use pasteurized eggs since they are not cooked.
- You can use 1 cup of mayonnaise rather than making it from scratch.
- I prefer to use an immersion blender for this recipe but you can use a regular blender or a small bowl and whisk by hand.
🌡️Storing Leftovers
- You can make this aioli recipe in advance, up to a week. Making it ahead allows time for the flavors to develop and meld even more.
- Store homemade aioli in an airtight container or jar and refrigerate for up to 1 week.
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