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Jalapeno Mayo

Jalapeno Mayo

Keep this in the fridge to wake up your old standby roast beef or turkey and cheese sandwich, or use it with fried seafood, such as an oyster po’boy.

  • Yield: 1 1/2 cups


  • 1 large egg, at room temperature (see Note)
  • 1 large egg yolk, at room temperature
  • 2 tablespoons chopped fresh cilantro leaves (optional)
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon minced garlic
  • 1/2 teaspoon Dijon mustard
  • 2 to 3 jalapeños, stemmed, seeded, and chopped
  • 1 cup vegetable oil
  • 3/4 teaspoon salt
  • Freshly ground black pepper or cayenne pepper, to taste


  • In a food processor or a blender, combine the egg, egg yolk, cilantro (if using), lemon juice, garlic, mustard, and jalapeños, and process until smooth. With the motor still running, add the oil in a thin stream until a thick emulsion is formed. Add the salt and pepper, and transfer the mayonnaise to a nonreactive container. Use immediately, or cover and refrigerate for up to 3 days.

  • Note: I suggest using caution when consuming raw eggs because of the slight risk of salmonella or other food-borne illness. To reduce this risk, I recommend that you use only fresh, properly refrigerated, clean, grade A or AA eggs with intact shells, and always avoid contact between the yolks or whites and the outside portion of the eggshell.

Recipe Details