Shito Mayo Recipe
Makes 12 ounces
Place the egg yolks in a bowl. Add the vinegar, shito and cayenne pepper. Use a balloon whisk to whisk until blended. Add a very small amount of oil and whisk until blended. Continue adding and whisking in the oil gradually until the mixture emulsifies and thickens.
Alternatively, put the egg yolks, vinegar, shito and cayenne pepper in a blender or food processor and blend to combine. Then, with the machine running, add the oil in a very slow, thin, steady stream. Season with the sea salt and freshly ground black pepper.
Keep in an airtight container in the fridge for up to 3 days.