This spicy mayo is so moreish, you'll wish you had made more! Add an extra tablespoon of shito if you want to put a real kick into it.

Makes 12 ounces


  • 2 egg yolks
  • 2 tsp. cider vinegar
  • 1 Tbsp. Shito
  • 1 heaped teaspoon cayenne pepper
  • 300ml (10fl oz) rapeseed oil
  • Pinch of sea salt
  • Freshly ground black pepper, to taste


    Place the egg yolks in a bowl. Add the vinegar, shito and cayenne pepper. Use a balloon whisk to whisk until blended. Add a very small amount of oil and whisk until blended. Continue adding and whisking in the oil gradually until the mixture emulsifies and thickens.

    Alternatively, put the egg yolks, vinegar, shito and cayenne pepper in a blender or food processor and blend to combine. Then, with the machine running, add the oil in a very slow, thin, steady stream. Season with the sea salt and freshly ground black pepper.

    Keep in an airtight container in the fridge for up to 3 days.

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