Miso Sriracha mayo

  • 2 egg yolks
  • 40mL rice wine vinegar
  • 1 Tbspn dijon mustard
  • 500mL grapeseed oil
  • 3 Tbspn Miso Sriracha hot sauce
  • water for consistency
  • lemon juice for seasoning
  • salt to taste

Using a blender or food processor is a great way to make mayonnaise. I find the best ones are the Vitamix smoothie style blenders as you get a beautiful consistency and it is easy to judge your emulsion with the vortex that the blades create. You can use a thermomix also.

If you don’t have access to a blender then mayo is easy to do by hand with a whisk and a bowl. Separate your egg yolks and whites. put the two egg yolks into the vessel along with the rice wine vinegar, dijon mustard and a pinch of salt.

Using a Vitamix i like to add a little water at this stage also to help develop that vortex sooner. Turn on the blender to a medium speed, mayo doesn’t require a fast mix, just enough to marry the fats and the yolks. If doing by hand, combine all these ingredients with a whisk. Once combined slowly start to add the oil. Constantly whisking or with the blender still on a slow steady stream of oil should emulsify into the yolks easily.

Not too fast with the oil, otherwise it will split. It’s all about patience with this. Keep pouring the oil until the vortex in the centre of the chamber starts to disappear as it thickens. you need to keep the vortex sucking so if it does stop, no dramas, just add a splash of water to loosen the mix and then go back to slowly drizzling in the oil. You shouldn’t need water if doing by hand, just keep whisking.

Continue this process until the oil is all emulsified and you have mayo. Pour out of the blender, into a clean bowl. Check for seasoning and add salt and lemon juice as required. Whisk through the Mofo Miso Sriracha hot sauce to gently combine and transfer to a jar or bottle for storage.