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Homemade Chile Mayonnaise


1 tablespoons lemon or lime juice
1 large egg
3 tablespoons olive oil or salad oil
1/8 teaspoon pepper
1 cup olive oil or salad oil
2 Red Fire Chiles, stems and seeds removed and finely chopped
1 clove garlic, minced
1 tablespoon chopped Frieda’s Fresh Oregano or Marjoram or 1 teaspoon crushed dried oregano or marjoram


In blender container or food processor bowl with blade place the lemon or lime juice, egg, the 3 tablespoons oil, salt, and pepper. Cover and process until smooth. With blender/processor running, pour remaining oil in a thin stream (through hole in lid of blender or feed tube of processor) over mixture until all is well blended.  (Mixture will thicken as oil is added). Stop machine. Add remaining ingredients. Cover and process again until well blended. Taste for seasoning. Chill a few hours before using. Use to pep up egg or tuna salad, or as a dip or topping for vegetables, crackers, on an avocado sandwich, over cold cooked meats, poultry or fish, or in Mexican dishes. Makes 1 cup mayonnaise.