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1
In a small work bowl of a food processor, place the egg yolk, garlic, salt, mustard, lemon juice and vinegar, pulse until the garlic is very finely minced and all ingredients are well incorporated. frequently scrape down the sides of the bowl to keep everything together.
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2
Run the food processor while drizzling the oil in to the bowl, very slowly at first. Stop frequently to scrape. if you put too much oil in at once, the emulsion can break. if it does, mix (scraping down frequently) until it forms an emulsion again..
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3
When you get to a thick texture, add the sriracha and combine well.
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4
notes:
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5
all raw egg warnings apply.
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6
I try to make sure it's used up within 2 or three days. Generally, my kids will find things to do with any homemade mayonnaise and make sure that it's gone even faster.
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7
I've made several variations on this. Leave out the garlic and hot sauce and it's a standard mayo recipe.
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8
The sriracha texture lends itself to being mixed in at the end. If you use something vinegar based, like Tabasco, add it with the vinegar.
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9
I like the additional layer of flavor from using a good olive oil in this, plus there are health benefits, but you could easily use something like safflower or canola.
