Servings: 1 ¼ cups

1 medium clove garlic, minced 1 medium clove garlic, minced
¼ teaspoon salt ¼ teaspoon salt
1 tablespoon distilled white vinegar 1 tablespoon distilled white vinegar
3 tablespoons Sriracha chile sauce 3 tablespoons Sriracha chile sauce
1 large egg, at room temperature 1 large egg, at room temperature
1 cup canola oil 1 cup canola oil

Put the garlic, salt, vinegar, Sriracha, and egg into the bowl of a food processor. Pulse for a few seconds until a creamy orange mixture forms, about 5 to 10 seconds.
With the machine running, slowly add in a thin stream of oil, about as thin as angel hair pasta. About halfway through, pour a thicker stream, about as thick as spaghetti.
Taste the mayonnaise and if needed, add more salt for savoriness, vinegar for tartness and Sriracha for heat. Store in an airtight container in the refrigerator for about a week.

Nice spicy level.  Nice spicy level.