Sriracha garlic mayonnaise
Preparation : 1 min
Cooking : 1 h 
Total time : 1 h 1 Rest : 0 min
1 bowl
2 egg yolks
1 tbsp Dijon mustard
1 tsp salt
200 ml peanut oil
2 tsp white wine vinegar
2 tsp lemon juice
8 garlic clove
3 tbsp sriracha sauce
3 tbsp water
1 tsp olive oil
Associated products
RECIPE STEPS
1Slice the top off the garlic bulb and place in tin foil. Drizzle over olive oil & season with salt. Cover the garlic with the foil and roast for 1:00hr at 160 °C. Once roasted, pop out 4 cloves to use in the mayonnaise.
- 8 garlic clove
2For the mayonnaise, ingredients should ideally be all at room temp. Using the mini bowl and mini blade, add egg yolks, mustard, salt and 1 drop of the oil. Press AUTO for 10 secs then very slowly drizzle the oil through the oil drip pusher for the first 25ml of oil (approximate speed of 1 tsp at a time).
- 2 egg yolks
- 1 tbsp Dijon mustard
- 1 tsp salt
- 200 ml peanut oil
3Pour the remaining oil into the oil drip pusher until a thick mayonnaise is achieved (the slower you add the oil at the start the thicker the mayonnaise will be).
4Add the lemon juice, wine vinegar, sriracha and water and AUTO for 20 secs to combine. Note: the mayo will thicken when refrigerated, add more water if needed to lighten & loosen.
- 2 tsp white wine vinegar
- 2 tsp lemon juice
- 3 tbsp sriracha sauce
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