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Sambal Mayo

© Chef Laura Bonicelli
Sambal Mayo makes a great dip for Asiago Fries or grilled vegetables. We also love it as a topping for a fried egg sandwich."
5 from 1 vote
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Prep Time 10 minutes
Total Time 10 minutes
Course MM-Blue, Sauces, Dressings, other
Cuisine American
Servings 16
Calories 128 kcal

Equipment

  • food processor

Ingredients
  

  • 1 large egg
  • 1 teaspoon dried mustard
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon granulated sugar

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  • 1 tablespoon fresh lemon juice

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  • 1 cup canola or vegetable oil

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  • 2 teaspoons Sambal Oelek

Instructions
 

  • In a food processor fitted with a steel blade, whirl eggs, mustard, salt, and sugar for 1 minute.
  • Add lemon juice and whirl for 30 seconds more.
  • Add the oil slowly through the feed tube. Continue to whirl for 45 seconds. Scrape down sides and pulse 3 times to make sure everything is combined.
  • Remove to a bowl; stir in the sambal.
  • Store in an airtight container in the fridge for 5 to 7 days.

Nutrition

Calories: 128kcalCarbohydrates: 1gProtein: 1gFat: 14gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 10mgSodium: 77mgPotassium: 4mgSugar: 1gVitamin A: 15IUCalcium: 2mgIron: 1mg
Keyword eggs, mayonnaise
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