This commercial peri peri mayo contains inflammatory rapeseed oil (canola oil) as its primary fat source, plus artificial stabilizers and vague 'flavourings.' Our DIY version replaces the seed oil with organic avocado oil for clean emulsification, uses real spices instead of extracts, and eliminates artificial additives while delivering the same creamy, mildly spicy peri peri flavor.
Based on: MILD PERI PERI MAYO V
· Makes approximately 15 servings
· Serving: 100g (matching commercial product)
Why This Recipe is Seed Oil Free
Commercial MILD PERI PERI MAYO V from BATTS often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original MILD PERI PERI MAYO V may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Minimal stabilizer for consistent texture (much less than commercial version)
Instructions
Step 1. Create the peri peri spice blend by combining 12g sweet paprika, 6g smoked paprika, 3g cayenne pepper, 4.5g red chili powder, 4.5g garlic powder, 3g onion powder, 1.5g white pepper, and 1.5g freshly ground black pepper in a small bowl. Whisk together thoroughly for 1-2 minutes to ensure even distribution - this prevents clumping and creates a uniform flavor base. Set aside.
Step 2. In a separate small bowl, dissolve 120g coconut sugar in 30ml fresh lemon juice and 45ml apple cider vinegar. Stir vigorously for 2-3 minutes until sugar completely dissolves - any remaining crystals will create grittiness in the final mayo. The mixture should be smooth and slightly syrupy.
Step 3. Prepare the starch slurry by whisking 15g tapioca starch with 60ml (4 tablespoons) of the measured avocado oil until completely smooth with no lumps. This prevents the starch from clumping when added to the mayo base. Set aside.
Step 4. Make the mayo base using the traditional method: Place 3 egg yolks in a large mixing bowl and whisk until pale and creamy (about 1 minute). Begin adding the remaining 360g avocado oil in a very thin stream while whisking constantly - start with literally drops, then increase to a pencil-thin stream. This slow incorporation is critical for proper emulsification. The mixture should thicken significantly after adding about half the oil (5-7 minutes total whisking time). If it breaks, stop adding oil and whisk vigorously until it comes back together.
Step 5. Once all oil is incorporated and you have thick, glossy mayonnaise, slowly whisk in the sugar-acid mixture until fully combined. The mayo will thin slightly but should remain creamy. Next, whisk in the tapioca starch slurry until smooth - this helps stabilize the final product. Finally, gradually whisk in the spice blend, adding it in three additions to prevent clumping and ensure even distribution.
Step 6. Season with 18g sea salt and 1.5g xanthan gum (sprinkle the xanthan gum very gradually while whisking to prevent lumps - it's incredibly powerful). Taste and adjust: add more cayenne for heat, more lemon juice for brightness, or more salt for depth. The flavor should be mildly spicy with balanced sweet-tangy notes and rich, creamy mouthfeel.
Step 7. Transfer to clean glass jars, leaving 1 inch headspace. Press plastic wrap directly onto the surface to prevent oxidation, then seal tightly. Refrigerate for at least 2 hours before using to allow flavors to meld and texture to set fully.
Step 8. To use: Stir gently before each use as natural separation may occur. Use as a condiment, sandwich spread, or dip. Typical serving is 1-2 tablespoons (15-30g) per application. For best flavor, bring to room temperature 10-15 minutes before serving.
Storage
Store refrigerated in glass containers for up to 14 days. Natural separation may occur - simply stir gently before use. Do not freeze as emulsion will break. Keep clean utensils only - contamination reduces shelf life significantly.
Cost Comparison
Cost per serving (homemade)$0.56
Cost per serving (store-bought)$1.20
Savings53%
Initial investment in organic spices and specialty ingredients is higher, but per-serving cost drops dramatically with bulk buying. Organic quality and seed oil elimination justify the premium over industrial mayo.