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Chilli Crisp Mayonnaise

For Chilli Crisp Mayonnaise

Crsipy Bit

garlic 8 cloves
shallots 2 pc
neutral oil 200 ml

Infused Oil

crisp oil
chilli flakes 1 tbsp
smoked paprika 1 tbsp
chilli powder 1 tsp
salt 1 tsp
sugar 1 tsp
white pepper 1 tsp

Mayo Base

egg yolks 2 pc
dijon mustard 1 tbsp
sherry/white wine vinegar 1 tbsp
dark soy sauce 1 tbsp


  • Thinly slice garlic and shallot

  • Cook shallots and garlic in oil on medium heat until golden and crispy then remove from the oil and set aside

  • Heat the oil to 180c and pour over the spices mix then mix and cool completely

  • Mix mayo base then stream in infused oil constantly whisking to form the mayo

  • Mix in half the crispy bits and season to taste

  • Serve with remaining crispy bits on top


  • Add oil to yolk gradually: oil can be broken into small droplet to emulsify properly 


  • 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
  • Emulsion: mixture of two or more immiscible liquids that are dispersed and stabilized by an emulsifying agent

credit to chefthombateman

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