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:
- ½ cup mayo
- 1 tablespoon sriracha
From Scratch:
- ¾ cup extra light olive oil
- 1 egg
- 1 teaspoon white vinegar
- 1 teaspoon dijon mustard
- ¼ 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: In a small bowl, add ½ cup mayo and 1 tablespoon sriracha. Stir to combine. Use right away or store for later.
From Scratch:
- Blend: Add ¾ cup extra light olive oil, 1 egg, 1 teaspoon white vinegar, 1 teaspoon dijon mustard and ¼ teaspoon 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.
- Sriracha: Add 2 tablespoons 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 the "from scratch" version.
Nutrition
Calories: 188kcal | Carbohydrates: 0.1g | Protein: 1g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 0.003g | Cholesterol: 20mg | Sodium: 174mg | Potassium: 13mg | Fiber: 0.04g | Sugar: 0.1g | Vitamin A: 35IU | Vitamin C: 2mg | Calcium: 4mg | Iron: 0.2mg
Did you make this recipe?Tag @thewoodenskillet on Instagram!
