Mayo is one of the "mother sauces", basic sauces that can be modified in endless ways. This Thai version is hot and zesty, which makes it great with fried seafood, like our Fried Calamari.
2 large organic egg yolks
2 tsp white wine vinegar
1 tsp Dijon mustard
Juice of ½ lemon
1 ½ cups canola oil
Salt and freshly cracked black pepper
In a bowl, whisk together egg yolks, vinegar, mustard, salt and lemon juice. Gradually drizzle in oil, whisking constantly until think and emulsified. Season to taste with salt and pepper.
Transfer to an airtight container and refrigerate for up to 5 days.
Makes 2 cups.
TIP: To successfully pour oil and whisk at the same time, it can help to place a damp towel under the bowl to prevent it from spinning.