Copycat Nando’s Perinaise Peri-Peri Mayo with Lemon and Garlic

Why You’ll Love This Recipe

• Tastes like a tangy, smoky peri-peri mayo with a gentle, buildable chile warmth.
• Made from everyday ingredients, with an easy immersion-blender method that’s very reliable.
• Perfect on chicken, burgers, sandwiches, fries, roasted veg, or as a quick dipping sauce.
• Easy to adjust: make it mild, extra lemony, or seriously spicy without changing the method.

Grocery List

• Produce: lemons, garlic, bird’s-eye chiles
• Dairy: 1 large pasteurized egg
• Pantry: neutral oil (canola/sunflower), light olive oil, smoked paprika, Dijon mustard, white wine vinegar, fine salt, sugar

Full Ingredients

Peri-Peri Flavor Base

• Bird’s-eye chiles: 1–2, stemmed and finely minced (about 5–10 g), seeds included for more heat
• Garlic: 2 cloves, finely grated or crushed (about 10 g)
• Lemon zest: 1 tsp, finely grated
• Fresh lemon juice: 2 Tbsp (30 ml)
• White wine vinegar: 1 Tbsp (15 ml)
• Dijon mustard: 1 tsp (5 g)
• Smoked paprika: 1 1/2 tsp (3 g)
• Fine salt: 3/4 tsp (4.5 g)
• Sugar: 1 tsp (4 g)
• Neutral oil (for blooming paprika): 1 Tbsp (15 ml), taken from the total neutral oil below

Mayonnaise Base

• Pasteurized egg: 1 large (50 g), cold from the fridge is fine
• Neutral oil (canola or sunflower): 3/4 cup (180 ml), minus 1 Tbsp used above (so measure 3/4 cup total, then scoop 1 Tbsp from it)
• Light olive oil: 1/4 cup (60 ml)
• Cold water (to adjust texture): 1–2 Tbsp (15–30 ml), as needed

Step-by-Step Instructions

Step 1: Set up your tools and ingredients

Grab a tall, narrow container for blending (a 2-cup/500-ml jar works well) and an immersion blender. Measure everything out so you can move quickly once you start emulsifying. If you’re sensitive to chile fumes, mince the bird’s-eye chiles near an open window and wash your hands well afterward.

Step 2: Bloom the smoked paprika for deeper flavor

Add 1 Tbsp (15 ml) neutral oil to a small skillet or saucepan and set it over low heat. Stir in the smoked paprika and warm for 60 seconds, stirring constantly. Do not let it sizzle hard or darken too much; you want a fragrant, brick-red oil, not bitter paprika.

Immediately scrape the paprika oil into a small bowl and let it cool for 5 minutes.

Step 3: Make the peri-peri flavor base

In a bowl, combine the minced bird’s-eye chile, grated garlic, lemon zest, lemon juice, vinegar, Dijon mustard, salt, sugar, and the cooled paprika oil. Stir well and let it sit for 10 minutes to mellow the raw garlic and help the flavors blend.

Step 4: Start the mayo in a tall jar

Add the pasteurized egg to the bottom of your tall jar. Pour in the remaining neutral oil and all the light olive oil. Let it stand for 30 seconds so the egg settles at the bottom, which helps the emulsion start cleanly.

Step 5: Emulsify until thick and glossy

Place the immersion blender head all the way at the bottom of the jar, directly over the egg. Turn it on and keep it still for 10–15 seconds until the mixture at the bottom turns pale and thick.

Then, very slowly lift the blender up through the mixture (taking 45–60 seconds total) until all the oil is incorporated and you have a thick, glossy mayonnaise.

Step 6: Blend in the peri-peri base and fine-tune the heat

Spoon the peri-peri flavor base into the mayo. Blend for 10–15 seconds until fully combined and lightly speckled with chile and paprika.

Taste. If you want it tangier, add 1 tsp (5 ml) lemon juice. If you want more heat, add 1/2 minced bird’s-eye chile (or a pinch more smoked paprika for smokiness). If it tastes a little flat, add an extra 1/8 tsp salt at a time.

Step 7: Adjust the texture, then chill to set the flavor

For a more “perinaise-like” consistency (spreadable but not overly stiff), blend in 1–2 Tbsp (15–30 ml) cold water, adding it gradually until it’s as creamy as you like.

Transfer to a clean jar, cover, and refrigerate for 30 minutes before serving. The garlic and chile mellow and the lemon-smoke balance tastes more like a restaurant-style sauce.

Pro Tips

• Use pasteurized egg for food safety. If you can’t find pasteurized shell eggs, use pasteurized liquid egg (equivalent of 1 egg) or use the variation below with store-bought mayo.
• Control bitterness: Keep the paprika oil on low heat and stir constantly. Burnt paprika will taste harsh and muddy.
• Immersion blender trick: The “don’t move it at first” step is what makes the emulsion catch quickly and reliably.
• Heat level matters: Bird’s-eye chiles vary a lot. Start with 1 chile for gentle heat, then add more after chilling if needed.
• Flavor improves overnight: If you have time, chill it 8–12 hours for a smoother garlic-chile flavor.

Variations

• Fast shortcut (no raw egg): Replace the mayonnaise base with 1 cup (240 g) good-quality store-bought mayonnaise. Whisk or blend in the peri-peri flavor base (still bloom the paprika) and adjust with 1–2 tsp water if needed.
• Extra smoky: Add 1/4 tsp smoked paprika plus 1/8 tsp ground cumin to the peri-peri base.
• Creamier, slightly lighter: Replace 2 Tbsp (30 g) of the finished mayo with 2 Tbsp (30 g) plain Greek yogurt for a tangy, softer spread (note: shorter shelf life).

Storage & Make-Ahead

Store in a clean, airtight jar in the refrigerator and use within 3 days (because this is made with egg). Keep it cold and avoid leaving it at room temperature for more than 2 hours. You can make it up to 1 day ahead for best flavor; stir before serving. Do not freeze, as the emulsion can split.

Nutrition (per serving)

Approximate per 2 Tbsp (30 ml): 205 calories, 22 g fat, 1 g carbs, 0 g fiber, 1 g sugar, 1 g protein, 160 mg sodium.