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Spicy Sriracha Mayonnaise

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Cost: $3.63 Per Serving: $0.38 Homemade Mayonnaise is lightened up using Greek Yogurt and given a bold new flavor with the addition of garlic and spicy Sriracha Sauce.

Ingredients

Units Scale
  • 1 large egg yolk
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon Worcestershire Sauce
  • 2 tablespoons lemon juice
  • 1 clove garlic — peeled and pressed
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon black pepper — freshly ground
  • 3/4 cup olive oil, extra light, Bertolli — Bertolli extra light recommended
  • 1/4 cup Greek yogurt
  • 2 tablespoons Sriracha sauce

Instructions

  1. Combine first seven ingredients in the bowl of a small food processor or blender. Pulse to combine.
  2. Turn processor on and begin drizzling olive oil into emulsion in a slow trickle. Watch the bowl to make sure the oil is being consumed. It will look creamy and homogenous. If you are pouring too quickly, you will see liquid oil in the bowl spinning around outside the emulsified mayonnaise. If that happens, stop pouring in olive oil and pulse processor or blender until mayonnaise looks emulsified, then resume incorporating olive oil.
  3. Add mayonnaise to Greek yogurt. Stir thoroughly to combine. Taste for salt and pepper and adjust to taste.
  4. Stir in Sriracha Sauce (sometimes called Rooster Sauce) until well-combined.
  5. Cover and refrigerate up to a week.

Notes

Serving Ideas: Serve on hamburgers and sandwiches, as a dipping sauce for chicken fingers, and as a salad dressing.

If you hate the flavor of extra light olive oil, feel free to use a light oil of your choice such as rice bran oil, safflower oil, or Canola oil. Once you make this delicious spicy mayonnaise, you will know the secret of homemade mayo and how easy it is to make. It takes seconds, keeps for a week to 10 days, and tastes better than any mayo out of a jar. The best thing about it is…it’s SOY FREE!!! Yippee!

The Greek yogurt isn’t strictly necessary, but it does extend the mayo and drop the calories per tablespoon if you’re looking to economize on condiments.

(Note: Those of you who are immune compromised, please use pasteurized eggs in the shell available at your grocery store. We do not recommend using raw eggs due to potential risk of contamination. To lessen risk, choose true, free range chickens in place of battery eggs. The food police made me say this.)

Nutrition

Find it online: https://www.carbsmart.com/budget-low-carb-cooking-enjoy-lamb-without-fleecing-your-budget.html

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