Spicy Pickle Mayonnaise

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1. Slip the egg yolks into the bowl of a small food processor fitted with the metal blade. Add the garlic and hot sauce, and process until the mixture looks fluffy, about 30 seconds. Add the salt and all but 2 tablespoons of the pickles and process for another 30 seconds. With the processor running, gradually add 1 tablespoon of the oil, drop by drop, to establish the base for the emulsion. Continue to very slowly drizzle in the oil until the processor makes a gurgling sound and then a quieter, choppy sound as the oil becomes incorporated and the mixture thickens. Turn off the processor and add the rest of the pickles; pulse just to combine. Taste the mayonnaise and adjust the flavor with more salt or hot sauce; you can also adjust the thickness by adding a little water to thin it out. If you add ingredients, cover the processor and process for a final 10 seconds. To store, cover and refrigerate for up to 1 week.

- - - - - Billy Bush's Bean Cindy Cindy Messemore Kelly Holt