Homemade Spicy Mayo
on Mar 10, 2023, Updated Aug 16, 2024
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My Homemade Spicy Mayo will be your new favorite condiment. You absolutely should be making your own spicy mayo: it’s quick and easy, you can customize the level of spiciness to your preference, you control the quality of ingredients, and it lasts in the ❄️ fridge for up to 2 weeks. This mayo pairs perfectly with any 🌯 wrap, sandwich, tuna salad, or any of my sushi bake recipes as well, like my Sushi Bake Recipe or Salmon Sushi Cups.
Why You’ll Love Homemade Spicy Mayo
My Homemade Spicy Mayo will truly impress you with how quickly it whips together using just a handful of ingredients. The secret to a super simple recipe like this one is using high-quality ingredients withflavors that really shine through. Using a high-quality light oil is the primary flavor, and then feel free to add in whatever 🌶️ hot sauce you love and as much or as little as you like. This mayo is so thick and creamy, with a perfect tang that will help make any sandwich, wrap or 🍔 burger sing.
How to Prepare
🥚 Gently add a whole egg into a wide-mouth mason jar or tall liquid measuring cup, making sure the yolk doesn’t break.
🍋 Next, add the salt, pepper, mustard, lemon juice, and avocado oil.
🌀 Then take the immersion blender and trap the egg fully. Turn it on and as soon as it starts to emulsify you can start moving it around until the mayo is fully done. This takes less than 1 minute.
🌶️ Now, stir in sriracha or hot sauce to taste.
🫙 Store the mayo in a tightly sealed a mason jar, then pop it in the fridge, and enjoy! Homemade mayo can last in the fridge up to 2 weeks if stored properly.
Nonna’s Tip 🥚
A good quality egg is key here: we like pasture-raised.
Variations and Substitutions for Homemade Spicy Mayo
- Feel free to use any oil you enjoy. I personally rotate between 🥑 avocado or olive oil. Olive oil will have a much stronger taste depending on the type so I like LIGHT olive or avocado oil as the mayo will taste exactly like the oil you use.
- If you like a thinner mayo, use extra 🍋 lemon juice. Freshly squeezed lemon juice is a MUST here, nothing bottled as it will alter the taste.
- Lemon juice/apple cider vinegar are all to taste and options in here as long as the mayo has some sort of acidic component to it.
Similar Recipes
Best Served With
- Use this Homemade Spicy Mayo in any 🌯 wrap, burger, or sandwich, such as my Ham and Cheese Sandwiches, Italian Chopped Sandwich, or Lettuce Wrap.
- Use this Homemade Mayo to make a delicious tuna salad or 🍗 chicken salad.
- This is perfection drizzled on a poke bowl or rice bowl.
- Use this Spicy Mayo as a dipping sauce for 🍟 french fries or sweet potato fries.
Common Questions
You can use any light or mild-flavored oil you like, such as light avocado oil, sunflower, grapeseed, or olive oil. Avoid using strongly flavored oils like extra virgin olive oil, as they can overpower the taste.
A good quality egg is key here (we like pasture-raised). According to the USDA raw eggs are not safe for consumption so this is my disclaimer to please do your own research. Many people including my family have made homemade mayo like this for years. In the pasteurization process, eggs are heated in their shells to an exact temperature to kill any bacteria or viruses but I encourage you to do your own research or enjoy my Egg Free Mayo recipe.
Using a cold egg helps with the emulsification process, resulting in a thicker, creamier mayo.
You can use a regular blender or food processor instead of a stick blender. Just be sure to add the oil slowly while blending to ensure proper emulsification.
I like Sriracha, but you really can use whatever hot sauce you like and whatever spiciness level you prefer as well.
Homemade Spicy Mayo
Ingredients
- 1 egg, cold out of the fridge (pasture-raised is preferred)
- ½ teaspoon salt
- pepper, to taste
- 1 teaspoon Dijon mustard
- ½ lemon, juiced
- 1 cup avocado oil, or any mild oil
- sriracha or any hot sauce, to taste
Instructions
- Gently add the whole egg (making sure the yolk doesn't break) into a wide-mouth mason (glass) jar or tall liquid measuring cup. Add the salt, pepper, mustard, lemon juice, and avocado oil. The salt, pepper, mustard, and lemon should be to taste, so feel free to add more or less, according to your preference.
- Take the immersion blender (hand blender) and trap the egg fully. Turn it on and as soon as it starts to emulsify you can start moving it around until the mayo is fully done. This takes less than 1 minute.
- Store the mayo in a tightly sealed a mason jar and stir in sriracha or hot sauce to taste! Pop it in the fridge and enjoy! Homemade mayo can last in the fridge up to 2 weeks if stored properly.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Another one!!!!
I personally don’t enjoy mayo, but I have been putting this on almost everything!! Amazingly delicious
Makes me so happy!