Red Pepper Mayonnaise
Published September 22, 2011
Jim Wilson/The New York Times
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 egg yolk
½ cup olive oil
½ cup sunflower oil or other vegetable oil
1 garlic clove
½ teaspoon salt
1 tablespoon Dijon mustard
2 teaspoons sweet Spanish pimentón
½ teaspoon hot Spanish pimentón
1 tablespoon red wine vinegar
Nutritional analysis per serving
1 gram carbs; 18 milligrams cholesterol; 249 calories; 16 grams monosaturated fat; 7 grams polyunsaturated fat; 4 grams saturated fat; 28 grams fat; 78 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the yolk in a blender or food processor. Begin blending or processing and, with the motor running, slowly add the oils one at a time in a thin, steady trickle. (There is a tiny hole in the plunger of most food processors that makes this easy.)
- Step 2
Smash the garlic to a paste with the salt. Add it to the mayonnaise with the rest of the ingredients and process or blend briefly, until just combined.
Private Notes
Comments
Added garlic, mustard, both paprikas, and vinegar to 1c store-bought mayo with good results.
Disappointing. Followed recipe precisely and wound up with red, salty liquid. Next time (if there is a next time!) would increase the garlic, decrease the salt and the oil.
Not great. Followed the recipe to a tee and turned out as a gross liquid. Way too much oil - use another recipe
Made a small amount with 1/2 cup store-bought mayo, small garlic clove and 1/2 other ingredients. Very tasty.
Awful! Way too much oil. Next time, add spices to 1 cup of commercial mayo.
Made with Hellmann’s along with garlic and spices. Also a bit of lemon juice. It was easy and good!