Giovanni Pilu, Roberta Muir

Chilli Mayonnaise

Maionese al Peperoncino

Preparation info
  • Makes about

    1¼ cups

    • Difficulty

      Easy

Appears in
A Sardinian Cookbook
A Sardinian Cookbook

By Giovanni Pilu and Roberta Muir

Published 2012

  • About

This mayonnaise is great with any fried food, and is also delicious on panini with tuna and tomato. Covered in the fridge, it will keep for up to a week.

Ingredients

  • 2 egg yolks
  • 1 teaspoon Dijon mustard
  • ½ teaspoon

Method

For the chilli paste, preheat a char-grill or barbecue plate. Toss long chilli and small chillies in a little of the oil, then grill over a high heat for about 4 minutes, turning until well singed on all sides. Discard the stalk-ends, place chillies in a blender with remaining oil and process to form a smooth paste.

Place egg yolks, mustard and white balsamic in a bowl and whisk to comb