Last week I gave you my version of an easy and creamy mayonnaise without any additives. This week I’ll show you how to spice up your mayonnaise in only a few minutes.
You can use any kind of chili for this recipe, but please do you self the favor only adding half the chili, then taste and then add more chili if necessary. You don’t want the chili to dominate the entire mayonnaise, but you still want it to have that spicy bite that makes it burn a little bit on the tongue.

Ingredients (1 cup)
1 cup mayonnaise
1 habanero chilies
1 garlic clove
1 tsp lemon zest
2 tbsp chives

Chop the chili, garlic clove and chives finely. Add half the chili and all the remaining ingredients to the mayonnaise and combine it thoroughly with a whisker or a spatula (I use the wicker on my KitchenAid stand mixer, as I make large portions, but a hand whisker or a spatula is just as good). Taste and add the remaining chili if you want it stronger. However, be aware that it takes a day or two to get to the full strength, so when you taste it at this point, you will not get the full power from the chili.

Transfer the mayonnaise to an air tight jar and refrigerate for up to 8 weeks. For the best result, keep refrigerated for 1-2 days before using it. If you don’t have 1-2 days to wait, you can of cause serve it immediately.
Fits perfectly as a condiment in sandwiches, for salty oven roasted potatoes, on top of a perfectly grilled lobster or as I like it best, on a peace of toasted French baguette with a slice of good salumi.

Bon Appétit Friends!

Ingredients (250 ml)

250 ml mayonnaise
1 habanero chilies
1 garlic clove, minced
1 tsp lemon zest
2 tbsp chives, chopped