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Perinaise is one of those sauces that once you’ve made it at home, you’ll never go back to buying it. I’m Shaun, also known as ChilliChump, and this is my homemade perinaise recipe using real piri piri chilli peppers, fresh garlic, and smoky paprika blended into a velvety mayo base. It takes around 10 to 15 minutes and it is absolutely worth every one of them.
If you’d rather make this recipe along with me, click the video link below:
Explore this Recipe
Perinaise (Homemade Peri Peri Mayonnaise)
Ingredients
- 1 Egg (room temperature)
- 2 Tsp Lemon Juice (or acid of your choice)
- 1.5 Tbsp Mustard (liquid or powdered)
- 1 Tsp Salt
- 350 ml Neutral-Flavoured Oil (canola or vegetable oil)
- 1 Fresh Peri Peri Chili (or any other hot chili of your choice)
- 2 Cloves Garlic
- 2 Tsp Smoked Paprika
- 2 Tsp Sugar
Instructions
- Add the egg, lemon juice, mustard, and salt in a tall container.
- Using a stick blender, blend the ingredients until combined.
- Slowly add the oil in drops at the beginning, then gradually increase the flow as the mayonnaise starts to emulsify. Keep blending until it reaches the consistency of traditional mayonnaise.
- Chop the fresh peri-peri chili and garlic cloves into small pieces.
- Add the chopped chili and garlic to the mayonnaise.
- Sprinkle in the smoked paprika and sugar.
- Continue blending until all the ingredients are well combined, and the mayonnaise has a creamy texture.
- Taste and adjust seasonings to your preference.
Tips for Making the Best Perinaise
How to adjust the heat
One of the best things about making perinaise at home is that you’re in complete control. Want it milder? Remove the seeds and pith from your fresh chilies or simply use fewer of them. Want it hotter? Add extra peri peri sauce or try a fiercer chili variety. In my video you’ll see me experimenting with Moruga Scorpion, and let me tell you, that version is not for the faint-hearted!
Temperature matters
Make sure your egg and oil are both at room temperature before you start. It might seem like a small thing but it makes for a much smoother emulsion and a creamier result.
Storing your perinaise
Pop it in an airtight container in the fridge straight after making it. A glass mason jar works perfectly. It’ll keep well for one to two weeks, but because it contains egg you want to keep it cold and always give it a sniff and a look before using it after the first week. Make it fresh and make it often rather than big batches sat in the fridge.
Ways to Use Perinaise
Once you’ve got a jar of this in your fridge, you’ll find yourself reaching for it constantly. Use it as a dipping sauce for fries, chicken tenders, or grilled vegetables. Spread it on chicken sandwiches and wraps instead of butter. Drizzle it over grilled chicken, roasted pork belly, or grilled seafood. Stir it into coleslaw or potato salad for a spicy twist. Mix it into pasta for a quick creamy chili chicken dish. Add chopped gherkins and you’ve got a burger sauce that gives the Big Mac a serious run for its money. We make that one every time we fire up the barbecue at home and it goes down an absolute treat.
For something a bit different, try it alongside a sushi bowl with a splash of soy sauce and a little wasabi. And if you add a spoonful of ketchup or tomato paste you’ll end up with something very close to a Marie Rose, which is fantastic with seafood.
Spicy Mayo Variations
If you want a quick spicy mayo using a shop-bought hot sauce instead of fresh peri peri chilies, the sauce you choose makes a real difference. For something closest to Nando’s, look for a peri peri hot sauce made with proper African bird’s eye chilies. Here are the main options worth trying.
Sriracha mayo gets you a garlicky, medium heat sauce that works on pretty much everything. For more fire, swap in ChilliChump’s The Sting instead of standard sriracha and you’ll feel the difference.
Tabasco mayo is milder with that signature vinegary tang. Great if you want a bit of heat without the garlic notes taking over.
Chipotle mayo brings a smoky, smouldering flavour from the smoked jalapeños. Brilliant with grilled meats.
Habanero mayo is for those who want fruit-forward heat. Habanero sauce brings tropical punch alongside real spice, which makes for an interesting combination.
The 3-ingredient quick version is as simple as it gets. Mayo, your hot sauce of choice, and a squeeze of lime. Done in under a minute and genuinely tasty.
Frequently Asked Questions
What is perinaise?
Perinaise is Nando’s branded peri peri mayonnaise, a creamy sauce made with African bird’s eye chilies, garlic, and a mayo base. You’ll find it on the Nando’s table as a dip and condiment. This recipe is the homemade version, and honestly it’s just as good. You get to control the heat and the freshness, which makes a big difference. If you want to understand more about the pepper that makes it all happen, have a read of my peri peri pepper guide.
Can I make perinaise with only 3 ingredients?
Yes you can. You need mayo, peri peri hot sauce, and a squeeze of lime juice. Mix them together and adjust to your taste. If you want the proper from-scratch version with fresh chilies and homemade mayo, follow the full recipe above.
How long does it take to make?
If you’re making the mayo base from scratch it’ll take around 10 to 15 minutes in total. If you’re using shop-bought mayo and mixing in your peri peri sauce, you’re looking at under two minutes. Either way it’s quick.
Can I change up the ingredients?
Absolutely, and I’d encourage you to experiment. A few drops of toasted sesame oil adds a subtle nutty depth that works surprisingly well. A dash of Frank’s hot sauce gives a different heat profile that I really like with quick chicken dishes. Play around with different chili varieties too. The hotter the pepper, the more fire in the final sauce.