Chorizo Mayo
Recipe by Chef Michael Williams
Michael Williams

Chorizo Mayo

  • Prep time 10 mins
  • Cook time 10 mins

This is a super tangy and delicious alternative to the jar in the grocery aisle. Use it anywhere you use mayonnaise…Sandwiches, burgers, as a dip etc. I love it on top of fried eggs in the morning!



  1. Start this recipe off by preheating a medium fry pan on medium-high heat.  Add a touch of oil and then the onion, garlic, and chorizo.  Sauté, stirring frequently until everything is nicely browned.  Set aside to cool.
  2. Once cool, add the contents of the pan to your food processor or blender along with the oregano, egg yolk, vinegar, salt, pepper and paprika.
  3. Puree on a low setting if possible and run for 15-20 seconds.
  4. Once everything is pureed, start slowly adding the oil.  A slow steady stream of oil is necessary for a successful mayo!
  5. Keep adding oil slowly until the mayo reaches the desired consistency.  The more oil you add the thicker the mayo will get.  Add a little less oil and you will have a runnier salad dressing consistency.  This makes a great dressing!
  6. Store in the fridge and use up within 5 days.  


  • Simply omit the chorizo if you don’t have any on hand and this recipe will still turn out great.

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