How to Make Spicy Mayo

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I love giving you guys quick, impactful and delicious recipe tutorials that will up your kitchen game. This is my quick version of How to Make Spicy Mayo. If you have extra time, you can make the whole thing from scratch, but honestly, this version is just as delicious and will save you time. I love making my own 🌶️ spicy mayo at home so I rarely purchase store-bought. I choose to use the soy-free Veganaise any chance I get, because it’s super clean in ingredients and really tastes just like homemade. In this recipe, I’ve used organic sriracha but you can use any hot sauce you love.

Why You’ll Love Making Spicy Mayo

This tutorial on How to Make Spicy Mayo will help you add another versatile, delicious sauce to your repertoire. This one is one of my faves because it literally 🥣 comes together in seconds and adds a huge impact to so many dishes. Use it in 🌯 wraps and sandwiches, drizzle some over a 🥗 salad, in a poke bowl, as a dip for fries or serve with your favorite protein.

How to Make Spicy Mayo

🥣 In a bowl, add 1 cup of your mayonnaise of choice.

🌶️ Now, add 1 tablespoon or more of sriracha or your favorite hot sauce.

🫙 Mix it all together and serve or store it in the refrigerator in a mason jar or a condiment squeeze bottle.

Nonna’s Tip 🌶️

Use whichever hot sauce you prefer and adjust the amount according to the spiciness level you like.

How to Make Spicy Mayo

Variations and Substitutions for Spicy Mayo

  1. I use the soy-free Vegenaise but you can use any variety of mayonnaise you like best.
  2. I used sriracha in this Spicy Mayo, but you can use whichever hot sauce you prefer and adjust according to the spiciness level you like.

Similar Recipes

Best Served With

  • Serve this Spicy Mayo in a 🌯 wrap, burger or sandwich for a little creamy kick.
  • 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.
  • This sauce is great with crudites, or on a salad as well.

Common Questions

which mayo do you use?

I use a soy-free vegenaise because I find it tastes the most homemade.

can I make this recipe from scratch?

If you’d like to make Spicy Mayo totally from scratch then you must check out my Homemade Spicy Mayo recipe.

what hot sauce did you use?

I like sriracha, but you really can use whatever hot sauce you like and whatever spiciness level you prefer as well.

how do you store the spicy mayo?

I like to either keep it in the fridge in a mason jar or in a squeeze bottle if I know I’m going to be drizzling it over a poke bowl, for example. It will last a couple weeks in the fridge!

How to Make Spicy Mayo

How to Make Spicy Mayo

Spicy Mayo comes together in seconds and is perfect on salads, wraps, bowls, salmon, seafood, and everything in between.
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Course: Tutorials and Hacks
Cuisine: American
Servings: 16 tablespoons
Author: The Modern Nonna
Prep Time: 2 minutes
Total Time: 2 minutes


  • 1 cup mayonnaise, I use the soy-free Vegenaise but you can use any
  • 1 tablespoon sriracha , or as much as you like


  • Mix it all together, store it in the refrigerator in a mason jar or a condiment squeeze bottle and enjoy on pita wraps, cucumber boats, sushi, salads, as dip, and any recipe you like.
  • It will last you weeks but you will absolutely finish it way before it expires as it’s too good.



Calories: 95kcal, Carbohydrates: 0.1g, Protein: 0.1g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 2g, Trans Fat: 0.03g, Cholesterol: 6mg, Sodium: 110mg, Potassium: 4mg, Fiber: 0.003g, Sugar: 0.1g, Vitamin A: 10IU, Vitamin C: 1mg, Calcium: 1mg, Iron: 0.03mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Tutorials and Hacks
Cuisine: American
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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