Sriracha mayonnaise

Thou shouldst eat to live; not live to eat.

So said Socrates, the famous ancient Greek philosopher. Methinks someone didn’t have much in the way of good eats back then.

I wasn’t aware of this in high school otherwise I might have had a smackdown about a certain philosopher with my history teacher.

Socrates was wrong. Food has the ability to give great joy, evoke a memory and temper an angry spirit.

I wanted sriracha mayonnaise for my pulled pork lunch on the weekend. To make it dangerously addictive, I seasoned primarily with fish sauce to up the unami factor. The oil is infused with garlic cloves that are removed before making the mayo so there isn’t an intense garlic taste. Aioli, this is not.

Creamy with a spicy kick that teases the back of your throat, it takes minutes to put together. Don’t bother with machinery, it’s very quickly made with just a whisk and a bowl.

Fingerling potato wedges

Fingerling potato wedges

As a fun start to Saturday’s lunch, fingerling potato wedges were dipped into a little pot of sriracha mayo. Sour cream and sweet chilli sauce, who needs you?

I don’t think even Socrates could have resisted.

Feeds: Depends on how you eat your mayo! Makes about a cup and a half.
Start cooking: 40 minutes before eating

Sriracha mayonnaise

  • 2 x large eggs (room temperature)
  • 200ml x sunflower oil
  • 50ml x extra virgin olive oil
  • 2 x garlic cloves
  • 1 teaspoon x Dijon mustard
  • 1-2 tablespoons x sriracha chilli sauce
  • 1/2 teaspoon x salt
  • 1 teaspoon x fish sauce
  • 1 tablespoon x lime juice
  • 1 x teaspoon x lime zest
  1. Combine both oils in a pouring jug. Smash the garlic cloves and drop into the oil to infuse for at least 30 minutes.
  2. In the meantime, bring your eggs to room temperature by taking them out of the fridge. Otherwise place fridge-cold eggs into a bowl of warm water for 5 minutes.
  3. Sit a spotlessly clean ceramic bowl over a folded tea towel. Separate the eggs and place the egg yolks, mustard and salt into the bowl. Lightly whisk for 20 seconds.
  4. Remove the garlic cloves from the infused oil (use garlic to cook with later) and slowly add the oil, drop by drop into the egg mixture, mixing the entire time. Be patient, making sure that the droplets of oil are incorporated before adding more. As you see the mixture begin to thicken, pour the oil in a thin steady stream, whisking continuously. The mayonnaise will become paler as the oil is absorbed.
  5. Fold in the sriracha, lime juice and zest.
  6. Season with fish sauce and serve.

It’s always best to be careful with food made with raw eggs. Use within a week but I doubt it’ll even last that long in your house.

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