By: J.Patterson
If you’re not making your own mayo, please—look at your next sandwich, burger, whatever, and ask yourself why. Made in minutes, good on everything. Just do yourself the favour.
By: J.Patterson
If you’re not making your own mayo, please—look at your next sandwich, burger, whatever, and ask yourself why. Made in minutes, good on everything. Just do yourself the favour.
And, though you could do the original recipe (and if you don’t have one, just see below—same method, though only use eggs, salt, mustard, a vinegar instead of a brine, and oil), we’ve moved on. This one hits differently while staying just as versatile. So, move over classic, or even garlic mayo (still pretty good though, who are we kidding). Oh, and this jalapeño mayo isn’t spicy; it’s bright, tangy, a little bitter, and it complements more complex dishes in ways you only dreamed of (think smoky summer BBQ). Somehow, it makes everything you put it on taste better.
makes one jar of about 500 g
Ingredients
2 ultra fresh, free-range eggs
1 garlic clove
Sea salt, to taste
1 tbsp (15 ml) Dijon mustard
1 tbsp (15 ml) brine from pickled jalapeños
~400 ml neutral oil (rapeseed is best; avocado oil works well too)
Optional Additions
Pickled jalapeños, finely diced
Whole grain mustard
Equipment
Tall jar
Handheld (immersion) blender
In the tall jar, combine eggs, garlic, a pinch of salt, Dijon mustard, and the jalapeño brine.
Blend with the immersion blender, moving it gently up and down to incorporate air.
Slowly pour in the oil while blending. It should emulsify into a thick, creamy mayo within 2 minutes.
Taste and adjust seasoning—add more salt or brine if needed. Too much brine early on makes it runny, so wait to adjust after initial blending.
For extra punch and crunch, stir in or blend diced, pickled jalapeños, and/or whole grain mustard.
Oil choice matters: Rapeseed oil always gives reliable results. Other oils—especially extra-virgin or cold-pressed—can turn unpleasantly bitter during emulsification (thanks to the polyphenols). If you’d rather avoid seed oils and expect to consume within a day or halve the recipe, organic avocado oil is a great alternative. It doesn’t go bitter, though texture may change after a day or two in the fridge.
Versatility: Spread it on burgers (try it with our castle burger topping combo), swoosh it onto a plate as a saucy bed for roasted chicken, use it as a dip for potatoes, or even as a base for coleslaw dressing.
Storage: Assuming you’ve used very fresh, organic eggs, keep in a sealed jar in the fridge and use within the week.
