Mikey's Famous Homemade Harissa Mayonnaise

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When it comes to mayonnaise, people tend to have strong opinions. There are mayonnaise lovers and the haters, there are the people who insist that certain foods be accompanied by the creamy stuff, and then there are the brand loyalists. Hellmann's, Duke's, Miracle Whip, these are just a few of the emulsified spreads that exist within the mayonnaise battle royale. Each brand has its own flavor profiles, hints of this and that, and devout following of mayonnaise fans. At Spicewalla, we've got some pretty zealous Duke's fans (cough, cough, Mikey, cough, James), but Mikey, being the ardent mayo lover and relative kitchen neophyte that he is, has always wanted to make his own. We also wanted to try making it with avocado oil, the “it” oil of the moment - celebrated for all sorts of wonderful, healthy things, like its heart-healthy monounsaturated fats, and especially popular with the paleo crowd (of whom we associate with occasionally, it’s true). 

Follow along below, and you’ll find its pretty easy. Even better, add some zing to that mayo with a few tablespoons of Spicewalla Harissa, a spicy North African blend of chillies, herbs, and spices that will have you questioning your brand loyalty from here on out! Stop fighting and start whipping up your own miracles, Mikey will show you how!


For this recipe you will need:
A food processor or blender
A bowl



3 egg yolks
2 tbsp of lemon juice (about one lemon)
1 tbsp of water
1/2 tsp of dijon mustard (we used whole grain, but use what you like!)
1 1/2 cups of Avocado Oil (or any neutral oil)
2-5 tbsp of Spicewalla Harissa



We’ll be honest, we found success in our technique (with the help of YouTube vids of Gordon Ramsay in all his Ed Hardy-wearing, bouncing-out-the-frame glory), and the mayonnaise turned out great, but before adding the Harissa, the avocado oil taste was definitely coming through, which could turn some people off. We recommend experimenting with brands of avocado oil. Some are more pungent than others. If you really want it to taste just like the store-bought stuff, go with sunflower oil. Some other tweaks you can try are adding some distilled vinegar and upping the salt a tad. But the good news is, when you add the Harissa, it all tastes great. Mikey loves his Spicewalla Harissa, which you can see from our photos, but if you're not as excited about bringing the heat, start with two tablespoons of harissa in your mayo and add more to taste as you go. 



1. First of all, if you haven't already, separate your egg yolks from your egg whites. If you have no idea how to do that (no shame in that game) - check this out.
2. Drop egg yolks into the basin of the food processor
3. Sprinkle with salt, add water, lemon juice, and mustard.
4. Close food processor and pulse once or twice to combine.
5. Turn on food processor so it now running smoothly.
6. *Very slowly* - this is key - pour avocado oil into the top of the food processor in a smooth, thin stream, working in the oil until the mayonnaise thickens and all of the oil is incorporated into the egg yolks. This should take 2-3 minutes. 
7. Add Spicewalla Harissa to taste (we like to go heavy, but encourage you to find your own level of spice).


Once completed, scrape the mayo into a jar with a lid and stick it in the fridge for up to a week. Or, go ahead and immediately spread it on your favorite sandwich or use it as a tasty dip for fries. We found the harissa mayonnaise to be the perfect condiment for the Buxton Hall BBQ Chicken sandwich and accompanying waffle fries (glad we live in Asheville? Yes, indeed). Or, even make a BLHMT (Bacon-Lettuce-Harissa-Mayo-Tomato) sandwich!


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