Instructions

1. Make sure all of your mayo ingredients are room temperature. This is KEY for the emulsion to work properly. Don’t fret. I always forget to take my egg out beforehand and just pop one out and put in in a bowl of warm/hot water while I’m getting all the other ingredients prepped (i.e. finding them in my kitchen, juicing the lemon, measuring out the olive oil, etc.) and the egg is room temperature when I need it!
2. Add 1/4 cup olive oil, the egg, mustard powder, and salt in your blender or the cup for your immersion blender and mix together thoroughly. While the blender is running, SLOWLY pour in the rest of the olive oil. The slower you pour the olive oil, the thicker the mayo will be. As you pour the olive oil, you should see the mixture begin to emulsify (thicken).
3. After you’ve added all the oil and the mixture is fully emulsified, stir in the lemon juice. You want to do this slowly, so blend on slow if you’re not hand mixing it in.
4. The mayo will keep in a sealed container in your refrigerator until the expiration date on your eggs! (But we always end up using it faster than that)

for the fry sauce

1. Combine the mayo, ketchup, and sriracha in a small bowl and mix. Serve immediately with fries or other dippable appetizers.
2. If you want to make a larger batch for a party or a big group, the recipe can easily be doubled using a 1:3/4 ratio. So if you use 1 cup of mayo, use 3/4 cup of ketchup. Add the sriracha to taste.