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Spicy mayonnaise |

BBQ, Brunch, Vegetarian, Gluten free, Fish, Seafood & Shellfish, Egg, Fish, Seafood & Shellfish

Basic sauce emulsified cold with a spicy kick brought by the white pepper and the sriracha sauce.

Note

The amount of hot sauce should be adjusted according to your preference; it is best not to add too much and then adjust later.

You can use olive oil or another type of oil, and add chopped garlic if you like. Many sauces (cocktail, choron, tartar, aioli, etc.) are made with mayonnaise as a base.

Ingredients

Recipe for 4

For the spicy mayonnaise sauce

1 Unit(s)

Egg yolk

15 Ml

Maille dijon mustard

200 Ml

Canola oil

1 Pinch(es)

Sea salt flakes

3 Turn(s)

White pepper

1 Tsp

Sriracha sauce

Preparation time: 15 min

Preparation for the mayonnaise sauce

In a bowl, combine the egg yolk, mustard, salt and pepper. Mix the ingredients with a whisk and let stand 5 minutes on the counter. Thereafter, without beating, gradually pour the oil into the bowl. Do not stop mixing until a nice firm mayonnaise, add sriracha sauce. Adjust seasoning if necessary. Keep the sauce in the refrigerator until serving time.

The amount of hot sauce should be adjusted according to your preference; it is best not to add too much and then adjust later.

You can use olive oil or another type of oil, and add chopped garlic if you like. Many sauces (cocktail, choron, tartar, aioli, etc.) are made with mayonnaise as a base.

Cooking schedule