After the epic pavlova fail, I decided to put those leftover egg yolks to good use and make something that would hopefully be a tasty hit. I'm not really a mayonnaise fan in general on sandwiches, but I do appreciate a zippy sauce on fish or potatoes.
This is inspired by this post at the Amateur Gourmet, which was prompted by a Jean Georges scallop dish mentioned in the NY times. Having zero intention of either trekking to the upper east side or paying $40 for a tiny plate just for its sauce, I decided to nail down a recipe for myself.
In case you haven't used it before, Sriracha is an inexpensive, kicking Thai sauce that adds serious punch to any dish with just a few drops (I swear this guy just scooped me with his cookbook idea). It is unsurprisingly perfect when paired with a tangy, creamy base and is great on salads, eggs, fish, french fries.. every combination I've tried really.
|also great with steamed artichokes|
I made this twice, the first time using my stand mixer with the whisk attachment, and the second time in the food processor. The food processor created a much stronger emulsion since the blade is able to separate the oil into smaller droplets; it won't break in the fridge. Be sure to add the olive oil last though as over-whipping can degrade its flavors. The combination of lemon juice and maple syrup also added a much more intense flavor than orange and was better suited to the thick mayo, but to use this as a salad dressing it would good to thin it out using a few tablespoons of orange juice.
But for now it must remain in the back of the fridge and out of reach so I can't get at it with my spoon on the way to the lowfat yogurt.
Sriracha Citrus Mayo
Makes ~1 cup
Total time: 15 minutes (Active time 15 minutes)
- 2 medium-sized egg yolks
- 1 1/2 tablespoons Sriracha sauce (start with a teaspoon and add to taste if you're wary)
- 1 tablespoon soy sauce
- juice of 1 lemon (about 2 1/2 tablespoons)
- zest of 1 lemon (about 2 teaspoons)
- 2 teaspoons maple syrup (or honey)
- 1/2 cup canola oil
- 1/4 cup olive oil
- 1/4 cup orange juice (optional)
Combine first 6 ingredients in a food processor. Process on high for 30 seconds or so until well mixed.
With the blade running, slowly drizzle in the canola oil followed by the olive oil (this should take several minutes).
Whisk mayo and orange juice in a separate bowl for a thinner consistency if desired.