My homemade spicy mayo will be your new favorite condiment. Unless you’re in a pinch, there’s no reason you shouldn’t try making your own. Not only are you in charge of the ingredients list, but you’re also able to adjust the heat as well. This mayo pairs perfectly with any wrap, sandwich, in tuna salads, or any of my sushi bake recipes as well. If you make it and love it, please leave me a comment below.
Homemade Spicy Mayo
- stick blender also known as hand blender or immersion blender
- hand blender measuring cup or a tall wide mouth mason jar
- 1 large egg cold out of the fridge (pasture-raised is preferred)
- pinch of salt and pepper to taste
- 1 teaspoon Dijon mustard to taste
- juice of 1/2 a lemon to taste
- 1 cup avocado oil any mild tasting oil
- sriracha or any hot sauce to taste
- Gently add the whole egg (making sure the yolk doesn't break) into a wide mouth mason jar or blender measuring cup. Add the rest of the ingredients to taste.
- 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 a minute.
- Store the mayo into 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.
I personally don’t enjoy mayo, but I have been putting this on almost everything!! Amazingly delicious
Makes me so happy!