Homemade Spicy Mayo
on Mar 10, 2023, Updated Jul 07, 2023
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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, in tuna salads, or any of my sushi bake recipes as well, found here, here, and here. If you make it and love it, please leave me a comment below.
Homemade Spicy Mayo
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.
Equipment
measuring cup or a tall, wide-mouth mason (glass) jar
Ingredients
- 1 large egg, cold out of the fridge (pasture-raised is preferred)
- pinch of salt and pepper
- 1 teaspoon Dijon mustard
- juice of 1/2 a lemon
- 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
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 (or 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 finely chopped fresh chives, or anything you like to make it fun!
Any sriracha or hot sauce of choice will work.
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Another one!!!!
I personally don’t enjoy mayo, but I have been putting this on almost everything!! Amazingly delicious
Makes me so happy!