In the bowl of a food processor, add the eggs, white miso, malt vinegar, salt, garlic and Nor Cal Mole Hot Sauce. Seal with the lid and pulse several times until all the ingredients are puréed together. The inside of the bowl might need to be scraped down with a rubber spatula, depending on the size of your food processor.
Once all the Base Ingredients are incorporated, measure out the two oils into a liquid measuring cup. I use a blend of the two oils to create a more balanced flavor. If you use all olive oil, the resulting mayonnaise will be strong in olive oil flavor and have a harder hue of yellow. Turn the food processor on and slowly add the oil, starting with just a few drops at a time. After a tablespoon, you can add the oil a little faster (a drizzle), but never pouring the oil in. This will slowly incorporate the oil into the egg yolks, making a fluffy/pillowy sauce vs a broken sauce (were the oil looks like rain drips with splotches of egg yolk swimming in it.
Taste the Mole Aioli; it should be balanced with the citrus, spices, chocolate and mole flavors, with a touch of heat. Depending on how much or little Nor Cal Mole you added. Transfer the finish Mole Aioli to a 16 ounce Mason jar and seal. Place into the refrigerator and this sauce will last for 1 month (if it lasts that long).
How to Use This Recipe:
Try this as a “Special Sauce” for a hamburger (ground beef | Lamb), with caramelized onions