Sriracha Mayonnaise

There are times when you just need a spiced up mayonnaise for those French Fries you just cooked up for a "Snap" (snack and a nap) and Sriracha Mayonnaise is a good way to go.

Now you can let your "Martha" loose and fix this mayonnaise the hard way or you can listen to you "Tim" and make it the easy way.  My "Tim" wins most of the time . . .

Sriracha Mayonnaise

The Hard Way

2 large eggs

4 tsp. Dijon mustard

2 tsp. white wine vinegar

1 tsp. sea salt

2 cups grape seed oil

2 cups Homemade Basic Mayonnaise

1/2 cup Sriracha hot sauce

2 tablespoons sweetened condensed milk

Homemade Basic Mayonnaise: Add the eggs, mustard, vinegar and salt to a food processor or blender. Process for 30 seconds in the food processor, or for 10 seconds in the blender. With the motor running, drizzle in the oil slowly at first, then add in a thin, steady stream until all the oil is added and the mixture is smooth. Stop the motor and taste. If the sauce is too thick, thin it with a little hot water. If too thin, process a little longer. The mayonnaise can be refrigerated in an airtight container for up to 1 week.

Sriracha Mayonnaise: Add the mayonnaise, Sriracha and condensed milk to a food processor or blender. Puree until smooth. The mayonnaise can be refrigerated in an airtight container for up to 1 week.

The Easy Way

2 cups store bought Mayonnaise

1/2 cup Sriracha hot sauce

2 tablespoons sweetened condensed milk

Add the mayonnaise, Sriracha and condensed milk to a food processor or blender. Puree until smooth. The mayonnaise can be refrigerated in an airtight container for up to 1 week.