Call it what you will, this tasty little sauce is a snap to toss together in a blender or a regular food processor; but downright simple to do in a mini food processor, as we learned in a sea food cooking class at Sur la Table last month. Chef Gina had us making a Sriracha Aioli using a two cup Cuisinart that has this wicked cunning oil drizzle feature built into the lid – you add the oil and the lid controls how quickly it gets incorporated into your emulsion.
So, when I got one of these schweet little machines as an early Christmas present, I had to make a batch of aioli, and since we were planning on having grilled marinated lamb chops, I thought I may as well turn it into a horseradish aioli. With Sriracha.
•2 egg yolks
•1 tbsp lemon juice
•1 tsp sugar
•1/2 tsp salt
•1/2 tsp dry mustard
•1/4 tsp Aleppo pepper
•1/2 cup peanut oil
•1/2 cup veggie oil
•2 tbsp prepared horseradish
•3 garlic cloves, well chopped
•1 tsp Sriracha
Put the egg yolks, lemon juice, sugar, salt, dry mustard and pepper in the bowl of your food processor and pulse to combine.
Stir the peanut and veggie oil together and, with the processor running, slowly stream into the egg mixture. If you’re doing this with a full sized processor or blender, add the oils through the feeding tube, but the lid of this mini processor has a kindofa catch basin with two very small holes in either end which control how quickly the oil gets incorporated.
As I noted above; genius!
Once the oil has been absorbed, you have yourself a fine batch o’ home made mayonnaise, but, how about we make it a bit better?
Your Horseradish and Sriracha Aioli will be tasting pretty darned good right about now, but… transfer to a covered jar and stash in the fridge overnight to allow the flavors to develop.
*Love mayonnaise, but can’t eat raw eggs?
No worries – check out this recipe for no-egg mayonnaise! Sorry, it does still contain dairy, but with a little trial and error, I am certain a coconut, soy, or almond milk version could work.