Chili mayonnaise

Name: chili mayonnaise
Total time: 15 min
Yield: 0
Ingredients: 2 egg yolk; 1 tablespoon mustard; 1 tablespoon Japanese rice vinegar; 1 tablespoon White wine vinegar; 400 milliliters sunflower oil; 1 teaspoon chili powder; 1 teaspoon paprika

Ingredients

2 egg yolk
1 tablespoon mustard
1 tablespoon Japanese rice vinegar
1 tablespoon White wine vinegar

400 milliliters sunflower oil
1 teaspoon chili powder
1 teaspoon paprika

Directions

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.
Mix in the chilli powder, paprika powder and possibly 1 teaspoon of harissa.
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.