The Best Spicy Mayo
Spicy mayo is something I have been making FOREVER and I can’t believe it has taken me this long to get it up on the site! We use this for recipes like these Salmon Sushi Bowls, Pork Belly Tacos, Pork Belly Sandwiches and our Homemade Sushi (especially these Spicy Salmon Rolls)!
Looking for More Mayo Recipes?
If you love them as much as we do, you definitely need to try our Gochujang Mayo!
Key Ingredients
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- mayonnaise – just pick-up your favorite store-bought version at your local grocery store or follow the instructions for the homemade version in the recipe card below.
- sriracha – add as much or as less, according to your personal preference.
How To Make Spicy Mayo
Step 1: Combine ingredients in a small bowl. Stir and taste. Add additional sriracha, as desired.
Step 2: Use right away or store in the fridge for later.
Best Ways To Serve Spicy Mayo
There are so many great ways to use this easy spicy mayo recipe! Some of our all-time favorites are Pork Belly Tacos, in a Spicy Salmon Sushi Bowl, or on a Pork Belly Sandwich. It is such a great way to add a little kick of heat and wake-up your taste buds!
Storage
Simply stir up the mayo mixture and store in an airtight container in the fridge to use throughout the week. It will keep for about 1 week.
Other Recipes You Might Like
Basic Paleo Mayo
Simple Mustard Mayo
Review of Primal Kitchen’s Mayo
Homemade Ranch Dressing
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Ingredients
From the Fridge:
- 1/2 cup mayo
- 1 tablespoon sriracha
From Scratch:
- 3/4 cup extra light olive oil
- 1 egg
- 1 teaspoon white vinegar
- 1 teaspoon dijon mustard
- 1/4 teaspoon kosher salt
- 2 tablespoons sriracha, option to start with a little, if you don’t want it too spicy
Instructions
From the Fridge:
- Combine ingredients in a small bowl.
- Stir to combine. Use right away or store for later.
From Scratch:
- Add olive oil, egg, white vinegar, dijon mustard and kosher salt to wide mouth mason jar.
- Place an immersion blender all the way into the jar and blend on high.
- Don’t start moving blender up and down until the mixture starts to emulsify. Then move the blender around to incorporate everything.
- Add sriracha and blend a bit more, until fully combined.
- Taste and add more sriracha, as desired. Serve!
Notes
- Storage: this spicy mayo can be kept in an airtight container in the fridge for up to 1 week.
- Nutrition Info is from the fridge option.
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