Last month, I got an early Christmas present in the form of this handy-dandy mini (two cup) food processor, and used it, first thing, to make a horseradish and Sriracha aioli, kinda like the sriracha and lime aioli we’d made during a cooking class at Sur la Table, so, when it came time to make a little sumpin’ sumpin’ special for our New Year’s Eve dinner, I looked to our local fish monger for some (very) nice tuna steaks, to the recipes from our cooking class, and to my handy-dandy little food processor for help along the way.
The nice folk at Sur la Table call this a Sriracha aioli; but since the only garlic – ‘ail’ in French – to be found is that in the Sriracha; I’m just calling it a mayonnaise.
Whatever you wanna call it, it’s still wicked good, and wicked simple to make, especially with one of these mini processors.
INGREDIENTS
•2 large egg yolks
•2 tsp dry mustard
•1 tsp water
•6 oz veggie or canola oil
•1 tbsp toasted sesame oil
•2 tsp Sriracha
•1 tbsp fresh lime juice
•Salt and white pepper to taste
•Additional lime juice (or zest)
Combine egg yolk, mustard and water in a small food processor on the lower (“chop”) setting.
With the processor running, slowly add the oil until the mayonnaise has emulsified.
With the processor running, add the sesame oil by drops (that little drizzle well in the top makes this a snap), then the Sriracha and lime juice.
Give it a taste, and add salt, pepper, more lime juice, lime zest, or Sriracha as needed.
I added 1/2 tsp additional lime juice and a bit of lime zest before giving it all a couple of pulses to blend and then stashing in the fridge until dinner time.
Store in the fridge.
We enjoyed our fresh and zippy mayonnaise alongside stir fried veggies and lightly marinated tuna steaks, but you could easily add a little extra flavor and joy to your lunchtime sammich by adding a schmear of this in place of store bought mayonnaise or salad dressing; and just think of how well this’ll go with burgers!
By the way, wanna make the tuna? Check back, tomorrow…