Homemade Spicy Mayo

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

themodernnonna

This mayo pairs perfectly with any wrap, sandwich, in tuna salads, or any of my sushi bake recipes as well.

5 from 1 vote

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Prep Time 5 mins

Servings 1 cup

Equipment

• stick blender also known as hand blender or immersion blender
• hand blender measuring cup or a tall wide mouth mason jar

Ingredients

  

1x2x3x

• 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

Instructions

 

• 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.

Notes

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. 

 

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 wait for my egg-free mayo recipe if you’re worried. 

 

Once the mayo is done you can add things like chives, or anything you like to make it fun! 

 

Any sriracha or hot sauce of choice will work. 

Tried this recipe?Let us know how it was!