Hey folks, last week we saw a sauce which prided itself on its peri peri bird’s eye chillies. So, today, I thought I’d keep that african theme going, with a recommendation from my aunt.

This is Harry Brand and they make harissa. A north african style of chilli paste – Sometimes referred to as a sauce – that I’ve featured once before, yet actually had many, many times, off record.

I’m a massive fan of the style. However, that pure harissa isn’t our main event, this time around. It is merely the base for today’s real recommendation: The more unique-sounding mayonnaise that they make from it.

And, well, I’m excited. I love the rich, red, spiced chilli flavours of a good harissa and I’m really looking forward to seeing how they blend with the creamy, egg-based emulsion that is mayo.

Assuming, of course, that this is a good harissa. I still have both to try, so let’s get started.

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