Sriracha Aioli

Ingredients for Sriracha Aioli

• 1 pasteurized egg yolk

• 1/2 cup extra virgin olive oil

• 1 garlic clove, minced

• 1.5 teaspoons of fresh lemon juice

• pinch of coarse salt

• 1 tablespoon Sriracha hot sauce

Directions for Sriracha Aioli

1. Place minced garlic in a mortar and pestle with a pinch of salt; grind into a paste. If you do not have a mortar and pestle, place the garlic and salt in a mound on a cutting board. Using a sharp chef's knife, place the knife at the far edge of the garlic/salt. Pull the knife over the garlic starting with the blade perpendicular to the cutting board then lowering the blade angle to nearly flat as it drags across. Continue to drag the knife back and forth until a paste forms.

2. In a mixing bowl, whisk {either by hand or electric mixer} together the egg yolk, lemon juice, and garlic/salt paste until well combined; about 1 minute

3. Slowly add {one drop at a time, then a slow drizzle} olive oil to the mixing bowl. Mix until oil is incorporated. You should have a soft, fluffy sauce. Add Sriracha and gently fold in.

4. Store in the refrigerator up to 5 days. Make 1/2 cup of Sriracha aioli. Serving size 1 tablespoon.