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- 2 medium egg yolk
- ½ tsp mustard
- 1 tsp lemon juice
- ½ tsp vinegar
- 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.
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.