Habanero Mayonnaise

Need a little spice in your life? Or maybe just on your sandwiches? Yes?

This mayo will do just the trick.

Recently, I started making our own homemade mayo thanks to a recipe I pinned on Pinterest. I made it exactly as is the first time, then made my own adjustment (we like it better without any olive oil). After successfully making plain mayo a few times, and with an over-abundance of habanero peppers thanks to the plant in my garden (which has given us over 30 habaneros already!), I decided to put a spicy twist on a common condiment.

All I can say is, the hubs loves me even more after this concoction. And I can also say that he’s happy that there will soon be many more habanero-themed dishes/condiments/salsas etc, because our plant is producing so many that we are giving them away! But I gotta use some of these hot peppers for us, too!

I originally was going to call this “Habanero Lime Mayonnaise”, but honestly, you can’t really taste the lime. The habanero, however, is a different story!

I immediately put some homemade roasted chicken, avocado, and tomato on that piece of bread and had a delicious sandwich. This mayo totally made the sandwich!

Recipe adapted from Spain in Iowa

  • 1 egg plus 1 egg yolk
  • 1/2 tsp sea salt
  • 2 TBSP fresh-squeezed lime juice (lemon juice works just as well)
  • 1 cup grapeseed oil
  • 1 habanero pepper


  1. Slice habanero and remove seeds. Put it in the blender with all other ingredients except grapeseed oil. Pulse the blender or blend on low for just a few seconds, until ingredients are mixed and habanero is blended smooth.
  2. If using a Vitamix (this is what I use), turn on low speed (or somewhere between variable 5-7) and add oil slowly. You can add about 1/4 cup to start, then just pour through the hole in the lid at a somewhat slow pace. It should take less than a minute to make the mayo in your VitaMix. Store immediately in the fridge to keep for a week or see note below to have it keep for 2 months.
  3. If using a regular blender, turn onto high speed and add oil very slowly until it is thickened to a mayo consistency. It may take a few minutes, but be patient because adding the oil slowly is the key (I know this because I came up with mayo water one time when I decided to add it all at once – no bueno). Store immediately in the fridge to keep for a week or see note below to have it keep for 2 months.
  4. If you want your mayo to keep for up to two months, add 1 TBSP whey and let it sit on the counter for 6-8 hours. Whey is the biproduct of cheese, yogurt, etc. You can drain plain yogurt on several layers of cheesecloth to easily get whey. Once you have let it sit at room temperature, store it in the fridge.
  5. Note: If you do not like things very spicy, use half or even a quarter of the habanero. If you like things ultra spicy, do not seed the pepper or only remove a few seeds. The mayo has a definite “kick”. It is perfect for me, and I like things on the spicier side. The hubs, however, requested it be even spicier (but he’s on the verge of crazy when it comes to spicy things…ha!).

This recipe was shared on Full Plate Thursday, Little House in the Suburbs DIY Linky

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3 thoughts on “Habanero Mayonnaise

    • Yes, come get some before we give them all away … we’ve given away over 30 at this point and the plant just keeps producing!

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