Ingredients

• 3 whole pickled Jalapeño chillies, stem removed
• 1 egg
• 1 lime, juiced
• 1tsp dijon mustard
• 1tsp flaky sea salt
• 225mls sunflower oil, in a jug

Tools

• Multipro Classic Food Processor

Method

1. Put the pickled Jalapeño chillies in the blender or food processor and blend them for a couple of seconds to crush them. Add the egg, the lime juice, the mustard and salt and blend at low speed.
2. With the blender/ food processor still working at low speed, start gradually adding the oil to the mixture, slowly and in a continuous flow. Keep the machine going all the time and avoid pouring the oil too quickly as that can split the mixture. Once you’ve used up all the oil, you will notice the mixture thickening and becoming of a mayonnaise texture.
3. Taste it and decide if you want to add a little bit more chilli to make it hotter. Once you’re happy with it, transfer it to a serving bowl and chill in the fridge until you need it.
4. This mayonnaise keeps in the fridge for about a week max. It has raw egg so storing it correctly is of paramount importance. Not suitable for pregnant women or vegans.