Chilli Garlic Mayonnaise
A thick, glossy mayonnaise with chilli and garlic heat, balanced by sugar, salt and vinegar. It is spoonable and rich, with a spice level you can adjust.
Chilli garlic chutney
11 gBlended into the mayonnaise after the oil is emulsified (step 3)
Everything else
Method
- Put 68 g egg yolk into a high-speed blender.
- With the blender running, pour in 913 g vegetable oil in a slow, steady stream until the mixture is thick and emulsified.
- Blend in the chilli garlic chutney until evenly combined.
- Season to taste with caster sugar and sea salt.
- Blend in 15 g malt vinegar.
- Check the texture: it should be shiny and thick enough to hold its shape briefly; if it is too thick, blend in a little water.
- Spoon into sterilised jars and keep refrigerated; use within 2 weeks.
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EggUse the same weight of beaten whole egg. Adds white as well as yolk, so the mixture is less rich and sets more firmly.
CreamUse about 15 g cream per egg yolk for richness in curries or sauces. Does not bind or set like yolk.
Full-fat natural yoghurtUse about 15–20 g per yolk for moisture in marinades or fillings. Adds tang and will not enrich or set like yolk.
Peanut oilUse 1:1 by weight. Handles high-heat frying identically and introduces a very subtle, pleasant nuttiness.
GheeUse 1:1 by weight. Yields a much richer, authentic aroma and a glossy, heavier mouthfeel.
Mustard oilUse 1:1 by weight. Heat until smoking, then cool slightly before cooking to temper its intensely pungent, sharp mustard kick.
Red chilli pasteUse the same weight and stir in 1 crushed garlic clove per 2 tbsp. It is looser and fresher than chutney.
Chilli pasteUse the same weight plus 1/4 tsp garlic paste per tbsp. Add salt and a little vinegar to mimic chutney.
Garlic pickleUse half the weight, chopped. It is saltier and oilier, so reduce added salt and oil.
Granulated sugarUse the same weight. It is slightly coarser, so stir a little longer to dissolve; in baking, grind briefly if a fine texture matters.
Demerara sugarUse the same weight, but dissolve it earlier as it is coarser. It adds a light caramel note and a little colour.
Ground jaggery or soft brown sugarUse the same weight; crush or grate jaggery first. It darkens the dish and adds molasses flavour, so reduce other liquid slightly.
White malt vinegarUse the same weight; sharper and clearer; reduce salt slightly.
White vinegarUse 90% of the weight, diluted with 10% water; harsher, so taste.
Lime juiceUse the same weight; fresher sourness but no malt flavour; reduce salt.
Similar dishes
- Same: Curry Leaf Mayonnaise shares with this dish an egg-yolk mayonnaise base made with vegetable oil and set with acid, sugar and salt.
- Different: Curry Leaf Mayonnaise uses curry leaf infused oil, mustard seed, dried Kashmiri chilli and turmeric with lemon juice, while this dish uses chilli garlic chutney and malt vinegar and lacks those curry-leaf spices.
- Same: Yellow Fairy shares egg and sugar with this dish, using egg white for foam and sugar syrup for sweetness.
- Different: Yellow Fairy uses gin, absinthe, lemon juice, fresh turmeric, ice and edible flower instead of oil, chilli garlic chutney, malt vinegar and salt, and it is shaken rather than emulsified.
- Same: Ande ki Piyosi shares eggs and sugar with this dish, though it uses whole eggs and icing sugar rather than egg yolk and caster sugar.
- Different: It has ghee or butter, ground almonds, khoya and saffron and is baked as a dense halwa, while this dish is an uncooked emulsified mayonnaise with vegetable oil, chilli garlic chutney and malt vinegar.
- Same: Saas ni Macchi shares egg, vegetable oil, malt vinegar, caster sugar and salt with this dish, and both include garlic and chilli.
- Different: Saas ni Macchi adds white fish, butter, cumin seed, onion, plain flour, cherry tomato and coriander, and it cooks a flour-and-egg-thickened sauce rather than whipping egg yolk with a large amount of oil into mayonnaise; it lacks chilli garlic chutney.