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–+ servings

Chili Lime Mayonnaise for Full GAPS

Homemade avocado-oil mayonnaise blended with fresh lime juice and zest, garlic, cayenne and smoked paprika. A cold Full GAPS condiment with citrus aroma, creamy texture and gentle chili heat.
Print Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings: 16 servings
Course: Condiment, Full GAPS
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup finished homemade avocado-oil mayonnaise make the plain mayonnaise first
  • 1 lime for zest finely grated zest only; take from the fruits listed for juice
  • 2 limes for juice juice only, seeds removed; including the zested fruit
  • 3 cloves garlic crushed
  • 1/2 teaspoon natural sea salt
  • 1/8 teaspoon pure cayenne pepper
  • 3/4 teaspoon pure smoked paprika without sugar, starch or other additives

Equipment

  • Ninja BN801 food processor bowl
  • Measuring cups and spoons
  • Fine grater or zester
  • Citrus juicer
  • Small bowl
  • Spatula
  • Clean covered jar or container

Method
 

  1. Have the plain homemade avocado-oil mayonnaise ready. Check that it is creamy with no separate oil, then measure the finished mayonnaise for this recipe. The five-minute estimate assumes the base is already made.
  2. Wash and dry the limes. Finely grate the zest, avoiding the white pith, then juice the limes and remove seeds. Take the zest from fruit already counted in the juice quantity; no extra lime is needed. Crush the garlic and measure the salt, cayenne and smoked paprika.
  3. Put the measured finished mayonnaise, lime zest and juice, crushed garlic, salt, cayenne and smoked paprika into the Ninja BN801 food-processor bowl. Secure the bowl and lid according to the appliance guide.
  4. Puree until evenly combined. Stop the machine before opening or scraping down the sides. Secure the lid before processing again if needed. Look for an even creamy color, tiny zest flecks and no dry spice pockets or separate lime-juice streaks.
  5. Transfer to a clean covered container and refrigerate. Use a clean utensil to serve with cooked meat or alongside scrambled eggs. Keep covered in the refrigerator and use within three to four days from fresh-base preparation; flavoring older mayonnaise does not restart its storage time.

Notes

Use finished homemade avocado-oil mayonnaise, not raw oil and yolks. Make that base before measuring this recipe.
Use two limes total at the original quantity: zest one, then juice both. The zest and juice lines scale separately; use the same fruits for both, not extra fruit for zest. No fixed tablespoon juice yield is assumed.
Full GAPS after the ingredients are introduced. Contains egg from the mayonnaise; no dairy ingredients. Keep the cold-pressed avocado oil unheated. Use pure cayenne and smoked paprika.
Sixteen servings; finished volume varies with lime juiciness. Five minutes prep/total assumes finished mayonnaise and prepared ingredients.
Store covered in the refrigerator and use within three to four days from fresh-base preparation. An older base does not get a new storage period when seasoned.

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