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Chilli Coconut Mayonnaise

Prep Time 5 mins
Cook Time 10 mins
Servings 270 g

Ingredients
  

  • 250 g grapeseed oil
  • 2 egg yolks
  • 2 tspn Dijon mustard
  • 1 ½ tspn lemon juice (or vinegar)
  • Pinch of salt
  • ¼ cup desiccated coconut
  • 25 g(or more) of chilli paste (I used 25g of Habanero)

Instructions
 

  • Place egg yolks, mustard, lemon juice (or vinegar) and salt in mixing bowl. Mix 15 sec/speed 4. Scrape sides of the bowl.
  • With MC in place, Mix 2 min / speed 4 while slowly pouring oil into the lid. Allow the oil to drizzle into the mixing bowl. (Lift the MC slightly every so often)
  • Add the desiccated coconut and chilli paste, Mix 4 sec / speed 4.
  • Scrape the sides and repeat 4 sec / speed 4 or until combined

Notes

Serve with cold prawns, chicken sandwiches, corn on the cob, roasted vegetables
Vary the heat of the mayonnaise by adjusting the amount and type of chilli
Don’t use a dark vinegar as it will change the colour of the mayonnaise