Caesar Salad with a Piri Piri Mayonnaise

For the mayo:

1 egg

1 tbsp Dijon mustard

¼ cup lemon juice

2 tsp The Spice People Portuguese Piri Piri

¼ tsp fine sea salt, or more to taste

1 cup light tasting oil*

For the salad:

500g frozen sweet potato fries

3 eggs

2 baby cos or gem lettuce heads

¼ cup shaved Parmesan

Freshly ground black pepper

To make the mayo, place the egg, mustard, lemon juice and salt in a tall, narrow jar or jug. Add piri piri. Pour the oil over the top.

Insert the stick blender and press firmly against the bottom, ensuring it fully covers the egg. Turn the blender on high and keep it fixed to the bottom. Within 15–30 seconds, a thick, white, creamy base will
form — this is the initial emulsion that will help the mayo set.

Once the bottom layer has thickened, slowly lift and lower the blender to draw in and incorporate the remaining oil. Blend until the mixture is fully emulsified and creamy. Taste and adjust the seasoning with additional salt, lemon juice as needed.