Harissa Vinaigrette and Mayonnaise
Good on bean salads, pepper, eggplant, potatoes, beets, seafood, hard cooked eggs.
| Ingredients | Amounts |
|---|---|
| Small dried ancho or nora chiles, ground, or 1 tablespoon chile powder | 2 each |
| Ground coriander | 2 teaspoons |
| Ground caraway | 1 teaspoon |
| Cayenne or ground hot pepper | ½ teaspoons |
| Salt | 1 teaspoon |
| Garlic cloves, minced | 4-5 each |
| Olive oil | 3-4 tablespoons |
| Warm water | |
| Olive oil | |
| Fresh lemon juice |
Method
- Combine the spices, the salt, the garlic and some olive oil. This is the harissa.
- To use as vinaigrette, thin with a bit of warm water and whisk in olive oil and lemon juice to taste. Adjust salt.
- For harissa vinaigrette: Thin with a bit of warm water and whisk in 1½ cups olive oil and 2/3 cup fresh lemon juice. Adjust to taste with salt.
- For harissa mayonnaise: Fold harissa into ¾ cup mayonnaise. Add lemon juice to taste.
