Hot Sauce Mayo

Prep: 5m

Cook: 5m

Total: 10m

A quick homemade mayo spiked with carrot cayenne hot sauce. Five minutes, one bowl, and it transforms fish tacos, grain bowls, and anything that needs a creamy kick.

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Ingredients

1 egg yolk, room temperature
1 teaspoon Dijon mustard
1 tablespoon lime juice (about ½ lime)
¾ cup neutral oil (algae, avocado, or grapeseed)
Salt, to taste
2 heaping tablespoons carrot cayenne hot sauce (or any vinegar-based hot sauce)

Instructions

Whisk together the egg yolk, Dijon mustard, and lime juice in a medium bowl.
Drizzle in the neutral oil very slowly, whisking constantly. Start with drops, then move to a thin, steady stream as the mixture begins to thicken. Keep whisking until the mayo is thick, glossy, and holds its shape on the whisk.
Season with salt and stir in the hot sauce until evenly combined. The mayo should turn a pale orange-pink.

Notes

Store-bought swap: Use ½ cup store-bought mayo and stir in 2 tablespoons hot sauce plus a squeeze of lime.

Storage: Keeps in the fridge for up to 5 days in a sealed jar.

Mayo not emulsifying? Start over with a fresh yolk in a clean bowl and very slowly whisk the broken mixture back in. The most common cause is adding oil too quickly at the start.

Find it online: https://carmeninthegarden.com/baked-fish-tacos/