ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Green Chile Mayonnaise

Yield Makes about 3/4 cup
A fiesty spread that's good on ham sandwiches too. Prep Time: about 20 minutes. Notes: Have ingredients at room temperature to help the mayonnaise thicken (put the cold egg in warm water to help it warm up). Seed the chile if you want a milder mayo. For a quick version, or if you're concerned about possible bacteria in raw eggs, whirl the garlic, chile, 1/2 tsp. salt, and 1 1/2 tsp. lemon juice in a food processor, then whirl in 1/2 cup store-bought mayonnaise.


  • 1 large egg
  • 2 garlic cloves, minced
  • 1/2 to 1 red or green serrano chile, finely chopped
  • About 1/4 tsp. sea salt
  • About 1 tbsp. fresh lemon juice
  • 1/2 cup extra-virgin olive oil

Nutrition Information

  • calories 87
  • caloriesfromfat 100 %
  • protein 0.6 g
  • fat 9.7 g
  • satfat 1.5 g
  • carbohydrate 0.3 g
  • fiber 0.0 g
  • sodium 46 mg
  • cholesterol 18 mg

How to Make It

  1. In a food processor, whirl egg, garlic, chile, 1/4 tsp. salt, and 1 tbsp. lemon juice until mixture thickens slightly, about 1 minute. Add oil drop by drop through top of processor until mixture starts to get quite thick, then drizzle in the rest in a slow stream. Whirl in more salt and lemon juice to taste. Mayonnaise keeps, covered and refrigerated, 1 day.

  2. Note: Nutritional analysis is per tbsp.