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Home » The Recipes

Recipes - Peruvian Mayonnaise

26. May 2009 by Administrator 10 Comments
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mayonnaise

Why not just use the store bought stuff? If you have ever made or tasted homemade mayo before, you'll know why. The store bought stuff just doesn't hold a candle to what you can do in a few minutes at home. Once you go homemade, you'll never go back. If you are concerned about salmonella, see the words of comfort below from Alton Brown of Food Network's "Good Eats"


Print Recipe Print Recipe
Instructions

Ingredients:

  • 1 egg
  • 1/2 teaspoon of mustard
  • 1 teaspoon aji (either fresh or minced fresh - check substitutions)
  • 2 teaspoons of lime juice
  • 1 cup of vegetable oil
  • 1/2 teaspoon of salt
  • pepper to taste

Hardware:

  • Upright or Immersion Blender

    Peruvian Mayonnaise

  1. Step 1

    Put all the ingredients, except the oil, in a blender.

  2. Step 2

    Blend in a medium speed and add the oil gradually until the mayonnaise gets thick.

  3. Step 3

    Taste it and adjust seasonings accordingly.

  4. Step 4

    5. Put it in you Fridge for at least 4 hours before serving to allow taste to mellow.


    Tips
    • Don't use Olive Oil as a substitute as Olive Oil becomes VERY bitter when blended.
    • Salmonella comfort from Alton Brown: "And there we have it. Ah, good body, nice cling, and the flavor, mm, just try to get that out of a jar. But it does fit in a jar. Now I usually cover my fresh mayo and leave it at room temperature for 4 to 8 hours. [camera does a double-take on the jar] Now take it easy. Take it easy. I know. Leaving raw eggs in this zone sounds like crazy talk. But here's the thing. There's a small, tiny, infinitesimal, little chance that, uh, that egg yolk was contaminated with salmonella. Now the cold of the refrigerator would prevent that salmonella from breeding but it will not actually kill it. Acid, on the hand, will. And with a pH of, wow, 3.6 this is a decidedly acidic environment. But for reasons that still have lab-coaters scratching their heads, acid does its best bug killing at room temperature. So leaving this out for 8, 10, even 12 hours is sound sanitation. After that, straight to the refrigerator for no more than a week. You can even put it in the door."

Comments

Self catering Ireland
United Kingdom Self catering Ireland said:

hey can we add fresh cream to make it even softer and thicker ?

# 11/9/2009 4:10:05 PM
Gringo a la Brasa
United States Gringo a la Brasa said:

Hey Thanks!  Believe it or not we just posted another variation on the mayo recipe a couple hours ago here:
www.holypollo.com/.../...aka-Peppered-up-Mayo.aspx

Hope you Enjoy!

# 11/19/2009 8:06:25 PM
Gringo a la Brasa
United States Gringo a la Brasa said:

We always recommend the fresh stuff, but we understand that it takes a good bit of practice to make mayo quickly.  Substituting store bought mayo (such as Dukes) is fine, but remember to enhance it a bit of citrus juice, mustard, and/or fresh minced hot pepper.  As always, salt and pepper to taste.  Jarred Aji is also good, but be sure to use less salt as this is typically pretty brine-y stuff.

# 12/3/2009 5:32:27 PM
Campari House
United States Campari House said:

I have tasted before a home made mayonnaise and it really taste great. Since then, I've been looking for a recipe of it. Good thing I have dropped by here to see your post. Thank you so much for sharing it.

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# 3/12/2010 10:24:51 AM
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It is called Aji Sauce. There are lots of receipes on the web, all slightly different. Here’s one:1/4 head of lettuce, torn into pieces (iceberg is fine, romaine is better), 3 jalapeno chiles, seeds and veins removed, 1/4 cup mayonnaise, 5 green onions, 1/2 bunch of cilatro leaves (try to avoid the stems), 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder.
Put all ingredients into a blender or food processor and process until smooth. It should come out bright green in color.

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