Updated 3.12.2019.
Growing up I hated mayonnaise. Which means I hated anything mayonnaise-based – like any sort of creamy dressing. The first time I ever tried ranch dressing, I was nearly 20 years old. I tried it while I was working as server in a restaurant after watching fellow servers down piles of waffle-cut French fries into ranch dressing.
I was completely skeptical that I would like it and had no interest in trying it. Sometimes I wish I had never tried the ranch dressing on that fateful day. As it turns out, I loved it. It was then that my love affair with all things creamy started. And it’s never stopped. (I’m not a calorie-counter in the least, but everyone knows creamy sauces and dips are bad for you.) So when I see a new recipe for a flavored mayo, of course I can’t stop myself from trying it.
This mayo was served with Bacon-Wrapped Scallops but would go well slathered on sandwich bread or a bun as an accompaniment to any sandwich or burger. I love making homemade mayonnaise because it’s so easy. And a jar of mayonnaise can be so expensive!
ingredients.
- 1 whole pasteurized egg, at room temperature
- ¼ tsp. dry mustard
- ½ tsp. salt
- 1 c. olive oil or salad oil or a combination of both
- juice of 1 lime + rind, grated
- 1 ½ T. Sriracha Sauce
- up to ¼ c. fresh cilantro leaves (loosely packed)
directions.
- Break egg into blender jar. Add mustard and salt. Cover and blend at top speed for 30 seconds or until mixture is thick and foamy.
- Add lime juice and peel, sriracha and cilantro leaves and blend for 10 seconds. Uncover the jar and while the blender is at top speed pour oil slowly into the center of the mixture in a very thin stream. Sauce will begin to thicken halfway through pouring. If it gets too thick add a bit more lime juice.
- Alternatively put all ingredients aside from the oil in a dish wide enough to fit an immersion blender and blitz the ingredients. Slowly add the oil while keeping the blender running on low speed (if your blender has two speeds).
I’m not one for measuring when it comes to cooking, which is why I said to add up to one-fourth a cup of cilantro leaves. I just kept piling the leaves into the blender – but I love cilantro. I actually didn’t measure any of the ingredients except for the egg, lime juice and oil – everything else I just eyeballed. Taste the mayonnaise before serving and adjust the flavors to suit you. I loved this mayonnaise so much, I was eating it with a spoon. That’s sick, I know. But it’s true.
Recipe rating:
Food Snob 