Mojita Chili Oil Mayonnaise

Name: Mojita Chili Oil Mayonnaise
Prep time: 10 min
Total time: 10 min
Yield: about 1 cup (220 ml)
Cuisine: French Classic
Ingredients: about 1 yolk (18 g) Egg Yolk; 2 tsp Dijon mustard (10 ml) Dijon Mustard; about ⅛ tsp (0.5 g) Salt; about ¼ tsp (1 ml) Wine Vinegar; 1/2 cup + 2 Tbsp + 2 tsp sunflower oil (200 ml) Sunflower Oil; 2 tsp Mojita Oil (10 ml) Chili Oil

Independent adaptation of a publicly published Olivier Roellinger recipe. Not affiliated with, sponsored by, or endorsed by Olivier Roellinger.

SPREAD · MONTER MAYO; MOJITA FINISH

A spread for Monter mayo; Mojita finish.

A base for sandwiches, salads, and dips.

On the jar

MOJITA

Method: blend
Yield: about 1 cup
Ingredients: 6

Blender sauce. Cook from the recipe

Ratio

Dijon Mustard 10 mlWine Vinegar 1 mlSunflower Oil 200 mlChili Oil 10 ml

Ingredients

Egg Yolkabout 1 yolk (18 g)
Dijon Mustard2 tsp Dijon mustard (10 ml)
Saltabout ⅛ tsp (0.5 g)
Wine Vinegarabout ¼ tsp (1 ml)
Sunflower Oil1/2 cup + 2 Tbsp + 2 tsp sunflower oil (200 ml)
Chili Oil2 tsp Mojita Oil (10 ml)

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Mojita Chili Oil Mayonnaise wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 8 stars · 1 national award

Celeriac Mayonnaise★ STARRED KITCHENOn the jar: MAYONNAISE
Mustard Mayonnaise★ STARRED KITCHENOn the jar: MUSTARD
Herb Mayonnaise★ STARRED KITCHENOn the jar: MAYONNAISE
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Olivier Roellinger. Breton / spice-driven. Cited awards include: Michelin 3* (Maisons de Bricourt, historical); Michelin 3* (Maison Roellinger / Hugo lineage).

Originally published as Mayonnaise Huile de Piment Mojita.

Adapted from a Olivier Roellinger recipe (Olivier Roellinger / Épices Roellinger).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Olivier Roellinger / Épices Roellinger (published as “Mayonnaise Huile de Piment Mojita”). Full citation lives in Provenance.

Is it safe with raw egg yolk?

This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar