Homemade mayonnaise is the type of game-changing condiment that, once made, will ruin store-bought version for you forever. And a base recipe is endlessly versatile: mix in hot sauce, garlic, kimchee or roasted tomatoes.
Our favorite summertime version is simple: in place of regular salt, we season our mayonnaise with a pinch of our Chili Salt. It’s a subtle change, adding a slight tinge of heat that sets off everything from a tomato sandwich to deviled eggs.
Chili Lab Mayonnaise
Makes ¾ cup
- 1 egg yolk
- 1 teaspoon fresh lemon juice
- ½ teaspoon vinegar
- ¼ teaspoon Dijon mustard
- ½ teaspoon Chili Lab Chili Salt, plus more to taste
- ¾ cup canola oil
