Garlic Sriracha Mayonaise

I love making my own mayonnaise. I made my first following Alton Brown's recipes from his show. The videos are posted on foodtv and are well worth watching if you are new to making your own mayonnaise. This is my latest variation. This is easy enough to do that I generally make my own whenever I know I'm going to want mayo for a few things. I only use store bought mayonnaise because it lasts forever in the fridge. Once you make your own mayonnaise, you won't want anything else.

• Ready In: 10 mins
• Serves: 8
• Yields: 1 cup

Ingredients

• 1  egg yolk
• 2  garlic cloves, minced
• 1⁄2 teaspoon fine salt
• 1⁄2 teaspoon dry mustard
• 2  teaspoons lemon juice
• 1  tablespoon red wine vinegar
• 1  cup olive oil
• 1⁄2 tablespoon sriracha sauce (or more to taste)

Directions

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.
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..
3. When you get to a thick texture, add the sriracha and combine well.
4. notes:
5. all raw egg warnings apply.
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.
7. I've made several variations on this. Leave out the garlic and hot sauce and it's a standard mayo recipe.
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.
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.