Confit Garlic Chilli Lime Mayo

Recipe Confit Garlic Chilli Lime Mayo

A delicious spin on mayonnaise! Amazing as an accompaniment to steaks, hot chips and even on toast! Try tossing it through warm or chilled salads or pair it with seafood.

Yields approximately 1 cup

Serves 6


  • Rice bran oil, enough to just cover the garlic
  • 3 bulbs of garlic, peeled
  • 1 chilli, deseeded
  • A sprig of rosemary
  • 1 tsp sea salt
  • 4 egg yolks
  • Juice & rind of 1 lime
  • 1 tsp dijon mustard
  • 1 tsp honey


  1. In a small saucepan bring oil to a simmer over medium heat or just below 100°C. Add garlic, chilli, rosemary, and salt. Let cook for 15 minutes or until tender.
  2. Let cool completely.
  3. Remove rosemary stem.
  4. Using a handheld blender, in a small jug add in the egg yolks, rind, juice, mustard, and honey. Pour in all the confit mixture. Blend until emulsified, thick, and glossy.
  5. Transfer to an airtight container and store in the refrigerator for up to a week.