Peruvian Style Mayonnaise

It’s funny that while young, you tend to be safe when it comes to things that you like to eat. For example, growing up, I was never a fan of mayonnaise. I mean my parent’s refrigerator was like aisle four in a grocery store, you know the one, the aisle full of condiments? I probably had my choice of six different types ketchup and mustard, as well as mayonnaise when I was building a ham and cheese sandwich, but it wasn’t until I began to explore food in high school, where I began to branch out and try those different condiments. Mayonnaise is one that I am really beginning to enjoy, and have now for a few years, and after I tried dunking some homemade french fries into a mayonnaise mixture one day, I really fell in love. Who would have thought mayonnaise would have that awesome flavor profile and go so well with french fries, and heck so many other things for that matter?

So this past week I decided to knock out a lot of Peruvian style chicken, which I will post a bit later, for the week, I decided to create a mayonnaise that would pair well with the chicken. Yes, with the chicken.

Let’s get started.

• 1/2 cup small onion quartered
• 2 cloves garlic
• 2 whole jalapeno peppers, seeds removed
• 1/2 cup of fresh cilantro, roughly chopped
• Juice of 1/2 lemon
• 1 cup mayonnaise
• 2 tbsp Dijon mustard
• 1/2 tsp salt
• 1 tbsp water, optional

I know, yes, I know, I could have simply whipped up my own mayonnaise, but I had some in the refrigerator and needed to use it to make more room in there, so I used store bought mayonnaise.

Add the onion, garlic, jalapeno peppers, and cilantro to a food processor, and pulse until you have finely chopped all of those ingredients.

Scoop that into a small bowl, and add in the lemon juice, mayonnaise, mustard, and salt.

Give a really good stir. If you want the mayonnaise to be a bit thinner, add the water, and stir again. Taste it. Thank me later.

This mayonnaise is pretty darn phenomenal. My wife, who never sways toward mayonnaise loved it as well. In a nutshell, everything balances out, and it is just the perfect sauce, or condiment if you will. Simply store in an air tight container in your refrigerator and use it on everything from baked chicken, to tacos, to sandwiches. Heck, I even took a little spoonful of it, and ate it by itself, it is that good. Hope you enjoy.

Peruvian Style Mayonnaise

Dax Phillips

A simple mayonnaise that goes great with pretty much anything you put it on.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Course Condiments, Sauces

Servings 10

Ingredients

  

• 1/2 cup small onion quartered
• 2 cloves garlic
• 2 whole jalapeno peppers seeds removed
• 1/2 cup of fresh cilantro roughly chopped
• Juice of 1/2 lemon
• 1 cup mayonnaise
• 2 tbsp Dijon mustard
• 1/2 tsp salt
• 1 tbsp water optional

Instructions

 

• Add the onion, garlic, jalapeno peppers, and cilantro to a food processor, and pulse until you have finely chopped all of those ingredients.
• Scoop that into a small bowl, and add in the lemon juice, mayonnaise, mustard, and salt.
• Give a really good stir. If you want the mayonnaise to be a bit thinner, add the water, and stir again. Taste it. Thank me later.
• This mayonnaise is pretty darn phenomenal. My wife, who never sways toward mayonnaise loved it as well. In a nutshell, everything balances out, and it is just the perfect sauce, or condiment if you will. Simply store in an air tight container in your refrigerator and use it on everything from baked chicken, to tacos, to sandwiches. Heck, I even took a little spoonful of it, and ate it by itself, it is that good. Hope you enjoy.