Field Notes

Chili Lab Mayonnaise

Homemade mayonnaise is the type of game-changing condiment that, once made, will ruin store-bought version for you forever. And a base recipe is endlessly versatile: mix in hot sauce, garlic, kimchee or roasted tomatoes.

Our favorite summertime version is simple: in place of regular salt, we season our mayonnaise with a pinch of our Chili Salt. It’s a subtle change, adding a slight tinge of heat that sets off everything from a tomato sandwich to deviled eggs.

Chili Lab Mayonnaise

Makes ¾ cup

  • 1 egg yolk
  • 1 teaspoon fresh lemon juice
  • ½ teaspoon vinegar
  • ¼ teaspoon Dijon mustard
  • ½ teaspoon Chili Lab Chili Salt, plus more to taste
  • ¾ cup canola oil
In a medium bowl, whisk together the first 5 ingredients. While whisking, slowly drizzle in the canola oil, drop by drop, into the mixture emulsifies. Store in an airtight container in the refrigerator for 3 to 4 days.