Chili Mayonnaise Sauce
Sauces and Marinades | Author's cuisine
⏳ Time
8 minutes
🥕 Ingredients
9
🍽️ Servings
4
Description
To prepare chili mayonnaise sauce using this recipe, you will need an immersion blender. The sauce pairs perfectly with meat dishes as well as grilled vegetables. It can be stored in the refrigerator for about five days.
Ingredients
- Chicken Egg - 1 piece
- Olive Oil - 4 fl oz
- Dijon Mustard - 1 teaspoon
- Ground Black Pepper - a pinch
- Salt - a pinch
- Dry adjika - a pinch
- Uchiko Suneli - a pinch
- Apple Cider Vinegar - 1 teaspoon
- Chili jam - 1 tablespoon
Step by Step guide
Step 1
Combine the oil and egg in a deep container.
Step 2
Add the mustard and ground pepper.
Step 3
Then season with salt.
Step 4
Add the dry adjika.
Step 5
Next, pour in the apple cider vinegar.
Step 6
Season with utsho-suneli.
Step 7
Blend vigorously without moving the blender until the white mass starts to rise from underneath.
Step 8
Transfer the sauce to a convenient storage or serving container.
Step 9
Add the chili sauce.
Step 10
Then add ground chili and mix.
Step 11
The sauce is ready!
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