Best 6 Lime Cayenne Mayonnaise Recipes

CILANTRO LIME MAYO

Steps:

• Blend all ingredients in food processor except mayonnaise and salt and pepper. Process until cilantro is fine. Add mayonnaise and process just until blended. Season with salt and pepper, to taste.

CURRY MAYONNAISE

Steps:

• In a bowl stir together the mayonnaise, the curry powder, the lime juice, and the cayenne. Chill the mayonnaise, covered, for 1 hour and garnish it with the paprika. Serve the mayonnaise with chicken or vegetables.

CREAMY CILANTRO LIME MAYO SAUCE

Steps:

• If you're making your own mayonnaise, make it first. Use this recipe for a perfect mayo every time.
• Grab a big handful of cilantro and chop it finely. You can leave the stems in if you'd like. They just give a bunch of flavor!
• Mix the mayonnaise, cilantro, and lime juice in a ramekin.
• Add a dash of cayenne (optional). Add more if you want more spice.

YUCCA CHIPS WITH LIME PEPPER MAYONNAISE

Steps:

• To make the mayonnaise, in a food processor combine the whole egg, yolk, lime juice, mustard, salt, and cayenne. Blend well and, with the motor running, drizzle in the olive oil very slowly until the sauce thickens. Transfer to a small bowl and stir in the cracked pepper. Cover and set aside, refrigerated, until ready to use or for up to one week.
• Place the yucca in a large sauce pan and cover with cold water. Bring up to a boil, then reduce the heat so that the water is simmering and cook for 20 to 25 minutes, or until fork tender. Check individual pieces for doneness; some pieces may cook faster than others. Drain in a colander and, when cool enough to handle, cut into quarters lengthwise and remove and discard the fibrous cores. Slice very thinly and place on a layer of paper towels. Cover with another layer of paper towels and pat dry. In a large heavy sauce pan or deepfat fryer, heat the oil to 375 degrees. Deep-fry the yucca chips in several batches until golden, then drain on paper towels. Increase the heat under the fryer so that the oil comes to 390 degrees and, again in several batches, deep-fry the chips until they are deep golden and slightly puffed. Drain again briefly on paper towels and sprinkle with the sea salt. Mound the chips around the edges of a large platter and place the bowl of lime pepper mayonnaise in the center. Scatter a few lime wedges among the chips.

LIME MAYO

Steps:

• Stir mayonnaise, red onion, lime juice, garlic, and lime zest together in a bowl. Cover bowl with plastic wrap and refrigerate until cold, about 30 minutes.

LEMON-DILL MAYONNAISE SAUCE

Steps:

• In a small bowl, whisk together ingredients until blended.