Easy Homemade Mayonnaise (Spicy & Regular)

• Prepare Your Ingredients: Ensure the egg is at room temperature, as this helps the emulsion process. You can let it sit out for about 30 minutes before starting.
• Combine the Egg and Mustard: In a medium bowl, whisk together the egg and Dijon mustard until well combined. The mustard helps to stabilize the emulsion.
• Add the Vinegar: Whisk in the white wine vinegar or lemon juice. This acidic component adds flavor and also helps with the emulsification.
• Start Adding the Oil: Begin adding the oil very slowly, almost drop by drop, while whisking constantly. This initial slow addition is crucial for forming the emulsion. Continue to whisk vigorously to keep the mixture from separating.
• Continue Adding the Oil: Once the mixture begins to thicken and emulsify, you can start to add the oil in a thin, steady stream. Continue to whisk constantly. If it becomes too thick, you can add a teaspoon of water to thin it out slightly.
• Add Sriracha for spicy mayonnaise. Once all the oil is incorporated and you have a thick, creamy mayonnaise, whisk in the sriracha sauce. Start with 1 tablespoon and add more to taste, depending on how spicy you want your mayonnaise.
• Season: Once all the oil is incorporated and you have a thick, creamy mayonnaise, season with salt, freshly ground black pepper, and any other desired seasonings. Adjust the flavors to your taste.
• Store the Mayonnaise: Transfer the mayonnaise to a clean, airtight container. Store in the refrigerator and use within a week for the best quality.

Tips:

• Use a food processor or immersion blender for a quicker and easier process.
• Experiment with different oils (like olive oil) for varied flavors, but be aware that stronger-flavored oils can overpower the mayonnaise.
• Add fresh herbs, garlic, or other flavorings to customize your mayonnaise.
• If you don't have sriracha sauce, you can use another hot sauce or chili garlic paste to make the spicy mayonnaise.

Enjoy!