Homemade Garlic Chilli Mayonnaise

Homemade garlic chilli mayonnaise

I have a rocky history with homemade mayonnaise. The first time I tried making it, it turned out perfectly, however after that I had quite a few failures. This led to a bit of food waste before I finally got it right.

In the process I have learnt a couple of things about homemade mayonnaise. Firstly, the egg needs to be at room temperature. I don’t keep my eggs in the fridge, so this is no problem, but if you do store yours in the fridge, let it come to room temperature first.

Secondly, you need to beat the egg well before adding anything else to it.

Thirdly, you need to add the oil VERY slowly, otherwise you end up with a separated, oily mess.

So why make homemade mayonnaise at all? For the same reason I make most of my condiments – because the ones in the shops are full of nasty ingredients. I found a list of ingredients for a well-known brand of mayonnaise online:  water, cane sugar, vinegar, vegetable oil, maize thickener (1412), salt, wheaten cornflour, egg yolk, vegetable gum (415), flavour, colour (161b), antioxidant (320). My homemade garlic chilli mayonnaise has just six ingredients: egg, olive oil, lemon juice, garlic, chilli and salt. Plus it just tastes better!

My food processor has a small bowl to use for making dips and things, so I use that to make mayonnaise. I’ve also heard you can use a stick blender in a bowl, a normal blender or even a whisk! If you’re worried about using raw eggs, you can pasteurise them yourself. I have never bothered though, and have never had any problems with food poisoning.

My recipe is based on this one from Penniless Parenting. I like it because it uses a whole egg, rather than just the yolk, so I don’t have to find some use for the egg white. It’s also fairly fool-proof and has worked every time I’ve tried it. I like add chilli and garlic, but you can really add anything you like.

While this mayonnaise lasts for 4-5 days in the fridge, you can extend this by lacto-fermenting it, which is great if you’re a small household or don’t eat mayonnaise very often. As well as making it last longer, the lacto-fermentation also adds beneficial probiotics and enzymes.

Sweet potato fries and mayonnaise

Ingredients (makes about 1 cup)

1 egg

1 cup extra virgin olive oil

6 cloves garlic, minced

2 tsp chilli flakes

2 tsp lemon juice


To ferment: 1 Tbsp of whey or liquid from fermented veggies



Crack the egg into your bowl or food processor. Beat for at least one minute. This is important!

After you have beaten your egg for one minute, slowly add the oil in a steady stream. It should start to thicken and turn white. Keep adding oil until the mayonnaise is as thick as you like it – the more oil you add, the thicker it will get.

Add garlic, chilli flakes, lemon juice and salt and process/blend until combined.

If you want to lacto-ferment the mayonnaise, add 1  Tbsp of whey or brine from fermented veggies (I like to use the brine from fermented garlic to give it more of a garlic flavour). Then put it into a jar, put the lid on and leave it at room temperature for 7-8 hours (I usually do this overnight because I live somewhere warm). After that keep it in the fridge.

Enjoy with sweet potato fries, asparagus, burgers, sandwiches or in salads.

Have you ever made homemade mayonnaise?

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  1. I’m glad that you have finally found a method that works for you. Adding chili to it sounds good.

  2. I don’t care for mayo, but my husband loves it. I’ve had similar problems making it from scratch, but a cold egg was probably the culprit. I had no idea! Hopefully if I follow your recipe it’ll turn out better 🙂

  3. Very interesting. In Romania most of the people make their own mayo and the recipe is usually equal numbers of raw egg yolks and boiled egg yolks(both at room temperature) and oil, salt and lemon juice to taste. I didn’t know it also works just with a whole raw egg. And the addition of garlic and chili sounds tasty. I’ll try this sometime.

  4. Thank you!!! My husband loves mayo and chilli…I think he’ll love this. Can’t wait to try it!

  5. While mayonnaise isn’t something I go for, I do like to try different sauces – I made bechamel for the first time lately.

  6. Thanks for the tip on how to keep it mayo for longer with fermentation – do you think sauerkraut juice will work?

  7. Hello,
    I use my awesome stick blender to make mayo. Very quick, no mess. All the ingredients can be straight from the fridge! As your recipe – 1 cup of oil (any kind really – matter of taste perhaps) per 1 large egg or 2 small eggs. Crack the egg to the bottom of a narrow jar, add salt/pepper and whatnots + oil. Cup the egg with your stick blender, turn it on and do not move it for a 10-20 seconds. Then move the stick slooowwwly upwards to mix all the oil into your awesome mixture. 2 min -max 🙂

    • I wish I had a stick blender – it’s definitely on my wishlist, mostly because it doesn’t make much mess, which is always a plus in my book!


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