Piri piri mayonnaise

Piri-Piri Mayonnaise

I first discovered piri piri sauce at a Portuguese churrasco restaurant in Toronto. It was tangy and garlicky, and not overly hot. It went really well with the crispy charcoal-broiled chicken and roast potatoes. When I would go back to the churrasco restaurant, it was because I craved the taste of the piri piri sauce.  Over the years, I have enjoyed this sauce on charcoal-grilled meats, and for this episode, I thought it would be a great idea to make a mayonnaise with a piri piri base.

The original piri piri sauce, which translates to “Pepper, Pepper”, was made from chili peppers originally brought to Portugal from Africa. But you can make this sauce at home using conventional chilies.

Yields: 2 cups


  • 2 egg yolks
  • 4 cloves of garlic, minced
  • 4 tsp of minced chilies
  • 1 1/2 cup of neutral vegetable oil
  • 1/4 cup of white vinegar
  • 1 tbsp of Dijon mustard or honey Dijon mustard
  • Salt to taste


  • Food Processor


  1. Put the egg yolks, garlic, chilies, vinegar, Dijon, and about 4 tbsp of oil in the food processor.
  2. Turn the food processor on.
  3. Slowly drizzle the oil into the food processor in a thin stream, until the mixture has thickened to the consistency of mayonnaise.
  4. Stop the food processor, add salt to taste. Pulse and taste until proper amount of salt has been added.
  5. Enjoy!

NOTE: Refrigerate immediately. Should last in the fridge for 1 to 2 weeks.