Momofuku Redeye Mayonnaise

• 1 large egg, use a Slow-Poached Egg if you have one on hand
• 1 tablespoon instant coffee crystals
• 2 tablespoons cold water
• 1 1/2 teaspoons sherry vinegar
• 1/2 teaspoon kosher salt, or more to taste
• 1/2 teaspoon Sriracha
• 1 cup grapeseed or other neutral oil

1. Combine the egg, instant coffee, water, vinegar, salt, and sriracha in a food processor or blender (or, if making the mayonnaise by hand, in a mixing bowl).
2. Start the machine (or start whisking) and add the grapeseed oil in a slow, steady stream.
3. Process (or whisk) until the moisture is thick and creamy.
4. Check it for seasoning (it may, but probably wont, need more salt) and use immediately, or store in the refrigerator for up to a week.

egg, instant coffee crystals, cold water, sherry vinegar, kosher salt, sriracha, grapeseed

Taken from www.foodrepublic.com/recipes/momofuku-redeye-mayonnaise-recipe/ (may not work)