Monday, 13 January 2014

Harissa Mayonnaise

In my last post I made butternut, quinoa & pine nut patties, which were delicious with mayonnaise. Never having made mayo before, I decided to give it a go, but wanting it to have a bit of a 'kick', I decided to try also adding Harissa.

I looked through a whole load of recipes before pitching my ingredient quantities at a mid-point of those I was coming across, based on a relatively standard two-egg-yolk process. A variety of oils seem to be offered as suitable options, so I settled on sunflower oil as this is what I had in my larder. I have no idea which oil is considered best for making mayo, but a number of recipes suggested sunflower. Some indicated ground nut and others simply 'oil' or 'vegetable oil'.

The process was more simple than I expected. One of the things that has put me off making mayo previously was that I had heard it was really tricky.  Whisking the oil very gradually, little by little into the egg yolks seems to be the key. I have no idea whether I have 'got it right', but it tastes like mayonnaise and is smooth and creamy.

The added extra - the Harissa - makes a huge difference to the experience of eating it. It is not over-hot at all, but the smokey chilli specks which are dotted throughout, give a warm tingle at the back of the throat when you eat it.

If I am really honest, the effort required to make it is perhaps a little excessive. I love the flavour the Harissa adds and it certainly works fantastically alongside the neutral creaminess of the mayonnaise. But I do wonder whether I would get the same result if I just stirred some Harissa into a bowl of good quality shop-bought mayo. Maybe next time I will give it a go!

Harissa Mayonnaise 


2 large egg yolks (room temperature)
230 ml sunflower oil
1 teaspoon lemon juice
¼ teaspoon balsamic vinegar
¾ teaspoon white wine vinegar
pinch fine sea salt
1¼ teaspoons Harissa paste (or slightly less/more to taste)


  1. Put the egg yolks (which must have been brought to room temperature) in  a bowl with the lemon juice, vinegars and salt and beat thoroughly.
  2. Add the oil a tiny amount (no more than a tablespoon) at a time and gradually beat to combine until the mayo has thickened.
  3. Finally add the Harissa paste (to taste) and beat through. 
  4. Store in the fridge in an airtight container and eat within a week.
Gluten Free Alchemist © 2013-14 unless otherwise indicated

No comments:

Post a Comment

I always LOVE to hear from you, so please leave a comment, share your thoughts and stay in touch.

By leaving a comment, you consent to any personal information you choose to share being collected by Gluten Free Alchemist for statistical and monitoring purposes and you enter into a public conversation linked to the post. You may choose to make your comment anonymous by ticking the relevant check-box. For full details of the GFA Privacy Policy, please click on the signposted label at the top of the page.