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
1
Slice 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
2
For 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
3
Pour 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).
4
Add 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
