Simple Harissa Mayonaisse

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Harissa Mayonaisse

Prep Time: 8 minutes
Total Time: 8 minutes
Servings: 3
Calories: 42kcal


  • 2 medium egg yolk
  • ½ tsp mustard
  • 1 tsp lemon juice
  • ½ tsp vinegar
  • Salt
  • 1 tbsp harissa
  • 1 cup vegetable oil


  • All ingredients ready? Let's begin!
  • Put the egg yolk, mustard, lemon juice, vinegar, salt, and harissa into the mixing cup.
  • Pour the vegetable oil into the mixing cup.
  • Pulse the mixture using a hand blender until they become sticky paste consistency.
  • If you don’t have a hand blender, whisk all the ingredients before pouring the vegetable oil. Continue to whisk while adding the vegetable oil slowly.
  • When you get the mayonnaise consistency, transfer it to the jar. You can store your harissa mayonnaise for a week.





Calories: 42kcal | Carbohydrates: 2g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 122mg | Sodium: 82mg | Potassium: 34mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 198IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 0.4mg

Tips, Notes, and Substitutes:

  • Harissa mayonnaise is a flavorful, spicy condiment perfect for livening up sandwiches and wraps.
  • Harissa mayonnaise can be used as a vegetable dip or a base for salad dressings. 
  • When making harissa mayonnaise, it is essential to use fresh, high-quality ingredients. 
  • The eggs should be at room temperature, and the oil should be a neutral oil such as canola or vegetable oil. But if you want to use a healthier oil, you can use olive oil, too.
  • The vinegar can be either white vinegar or apple cider vinegar.
  • It is best to use homemade harissa, whose bitterness you have determined while making it yourself. You can also use store-bought harissa.
  • You can increase or decrease the amount of harissa yourself according to your spiciness threshold. 
  • Make sure the eggs are adequately separated. There should be no egg white in the mayonnaise.

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