Homemade Spicy Mayo (EASY)

Homemade spicy mayo in a bowl with a spoon.

5 from 1 vote

Homemade Spicy Mayo Sauce (sometimes referred to as Sriracha Mayo) is creamy, tangy, and has just enough kick to it - it's so additively good and you won't believe how easy it is to make this at home! (Makes about 1 cup)

Prep Time5

Course: Sauce

Cuisine: American, Asian

Servings: (2 Tbsp per serving)

Author: Chris Joe

Equipment

Microplane

Ingredients

½ cup Japanese Mayo Kewpie
3 tbsp sriracha
4 cloves garlic grated
1 tbsp lemon juice
¼ tsp kosher salt to taste
¼ tsp black pepper

Instructions

Mix all ingredients in a bowl.
Place in an airtight container and store any leftover in the fridge for up to 1 week.

Notes

Grate the Garlic - I highly recommend using a microplane to grate the garlic. Grating the garlic (versus mincing it) will help break it down and release the essential oils and juices into the sauce. This really helps infuse the bold flavors of the fresh garlic. It also turns the garlic into an intense paste that is perfect for mixing it into the sauce - it's much easier to make sure a paste is mixed in evenly, versus a minced or chopped garlic. This means every bite of Spicy Mayo will have a more consistent garlic flavor to it.

Japanese Mayo (Kewpie) - Japanese mayo - My favorite mayo is Japanese mayo or Kewpie - it's different from 'regular' mayo as it uses only egg yolks (versus the whole egg) and rice vinegar. This means the mayo is richer, thicker, and has a sweet, tanginess to it that is irresistible! You can substitute with regular mayo if you can't use Kewpie.

Sriracha - Sriracha is most commonly used to add spice to Spicy Mayo and the brand most people are familiar with is Huy Fong Foods. You'll probably recognize it for the rooster on the bottle with the green cap. If you can't find Sriracha, you can substitute with another chili pepper based hot sauce.

Storage Tips - Store in an airtight container in the refrigerator for up to 1 week. Make sure your container is well sealed to prevent it from spoiling. Avoid dipping directly into the jar and only use clean utensils - any bacteria from food or used utensils will make it go bad faster. Don't leave your Spicy Mayo out - put it back in the refrigerator after opening or using.

Nutrition