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Spicy Garlic Mayonnaise

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“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.”
READY IN:
10mins
YIELD:
1 cup
UNITS:
US

Ingredients Nutrition

  • 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 12 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)

Directions

  1. 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).
  2. Remove from water with a slotted spoon.
  3. Reserve.
  4. While motor is running, add garlic cloves to a food processor fitted with the steel blade.
  5. Process until pureed.
  6. Add pimiento or red pepper and process until blended.
  7. Add egg yolks and blend.
  8. With blades turning, slowly pour in olive oil in a fine steady stream until sauce is thick and smooth and all oil is added.
  9. Add salt, pepper and cayenne.
  10. Taste for seasoning.
  11. Refrigerate in a tightly covered container until ready to use.
  12. Serve cold.

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