Homemade Spicy Mayo (EASY)

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

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

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 Spicy Mayo. This really helps infuse the bold flavors of the fresh garlic and makes a huge difference in your Spicy Mayo.

Furthermore, grating it turns the garlic into an intense paste that is perfect for mixing it into the Spicy Mayo - 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.

Storage Tips

- You can store Spicy Mayo it in an airtight container in the refrigerator for up to 1 week.

- Make sure your container is well sealed to prevent your Spicy Mayo from spoiling.

- Avoid dipping directly into the jar and only use clean utensils - any bacteria from food or used utensils will make your Spicy Mayo go bad faster.

- Don't leave your Spicy Mayo out - put it back in the refrigerator after opening or using, as the mayo can lead to your Spicy Mayo going bad if left out.

Nutrition