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Chili mayonnaise
 
 
0 ServingsPTM15 min

Chili mayonnaise


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Directions

  1. For about 450 ml of mayonnaise, beat the egg yolks with the mustard and the rice or white wine vinegar. Pour in drop by drop 400 ml of sunflower oil.
  2. Mix in the chilli powder, paprika powder and possibly 1 teaspoon of harissa.
  3. Pour the sauce into a spotless pot and store in the fridge for a maximum of 1 week. This chili mayonnaise tastes very tasty with Thai fish cakes elsewhere on the site.


Nutrition

0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g

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