Sriracha MayonnaiseMADE BY EMPIRE MAYONNAISE CO. IN BROOKLYN, NEW YORK
GEORGE MOTZ SAYS...
“Sweet, spicy and garlic are a great combination! I’m always amazed that people don’t use it more. This is a genius condiment; it’s a universal, semi-high-brow, elevated condiment good for anything. I’d use a little on a cheeseburger, sure, but you can also use it to dip fries, or oysters!”
It's no secret that shaking bright-red sriracha onto everything is now a time-honored tradition. And we admit, we're impressed by all the wonderful things people do with the ubiquitous garlicky hot sauce. We're even more impressed that these genius mayo-makers did things the hard way: They build the flavor of sriracha from scratch, blending their creamy, flavorful mayonnaise with hints of vinegar, cayenne and jalapeño peppers, a dash of sugar and plenty of garlic.
All this eggy goodness is the brainchild of Sam Mason, a kitchen alum of acclaimed experimental restaurant WD-50, and Elizabeth Valleau, a designer and marketer (we love the graphic labels!). Mason mixes up their ultra-flavored, cold-infused batches in a small walk-in nestled in the back of the company's tiny Brooklyn storefront. Silky smooth and perfectly emulsified, you'll find yourself making up excuses to grab one of these jars at every meal.
tip of the tongue
Slather this mayo on crusty french bread to pair with pickled carrots, jalapeño and soy-marinated hanger steak for a riff on the bânh mi. Add to hamburgers, tomato sandwiches, ham-and-cheese wraps – the possibilities are pretty endless, so maybe this'll be the next big craze!