Homemade Mayonnaise

I dedicated this weekend to making the perfect Banh Mi (Vietnamese sub). I made rolls, pickled carrots, BBQ'd pork, and whipped up a hot and sweet mayo to bring it all together. Homemade condiments are a great way give a meal that custom feel. Mayo is a simple and rustic addition that is infinitely customizable.
With a food processor it only takes a few minutes to whip together, then half an hour to set in the fridge.
This sauce had the perfect amount of spice to elevate the rest of the flavours in the sub.

Ingredients:

• 1 clove of garlic
• 1/4 tsp salt
• 1 tbsp white vinegar
• 3 tbsp sauce (any sauce will do, hot, bbq, sriracha,...etc.)
• 1 egg (room temp)
• 1 cup canola oil

Directions:

1. Put the garlic, salt, vinegar, sauce and egg into the food processor and pulse for 10 -  20 seconds until it is foamy and the garlic is broken down.
2. Pour a thin stream of oil as you blend (this will create the emulsion required).
3. After a couple minutes of steady blending you will have a nice thick creamy mayo.
4. Refrigerate for 30 mins.