Spicy Mayo Recipe
An easy Spicy Mayo recipe, made 2 different ways and the perfect addition to sushi rolls, sandwiches, tacos, etc.!
Ingredients
From the Fridge:
- 1/2 cup mayo
- 1 tablespoon sriracha
From Scratch:
- 3/4 cup extra light olive oil sub avocado oil for Whole30
- 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.
Nutrition
Calories: 33kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 159mg | Potassium: 7mg | Fiber: 0.01g | Sugar: 1g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 0.03mg
Did you make this recipe?Tag @thewoodenskillet on Instagram!
