You will love my version of homemade sriracha mayo. This 5-minute recipe is about to be the best sriracha mayo of your life. The mayo is made from scratch and then tossed with some sriracha. It is creamy, super flavorful, slightly sweet, and so moreish.
I know you can always buy a jar of mayo from the shop to make this condiment, but it is actually a flex if you can make yours at home sometimes. It only takes less than 5 minutes, and it's better than anything you've tasted from a store-bought one. It lasts more than 7 days in the fridge.
You can use this condiment just as you would mayonnaise. So the next time you make egg salad, burger sauce, coleslaw or potato salad, be sure to add a twist and use sriracha mayo instead. Trust me, you will not regret it.
This recipe is also easily customizable, so feel free to adjust the quantities of sriracha, mayonnaise, and spices according to your personal taste preference.
What you will need
Egg
Neutral cooking oil. I mostly use plain olive oil, and my mayonnaise has never turned bitter. That said. If you are starting out, I strongly suggest you use vegetable oil or any other flavorless cooking oil you prefer
Vinegar: I use white vinegar
Dijon mustard
Lemon juice
Sriracha
Salt to taste
How to make sriracha mayo from scratch
Make the mayonnaise: Crack the egg into the cup of an immersion blender or a food processor. Add dijon mustard, vinegar, lemon juice, salt and process for about 10 seconds (just until it comes together)
Add the oil to the mixture: Place the immersion blender inside the container and start blending from the bottom (Do not move the blender) while slowly pouring in the oil. If using a food processor, turn it on and very slowly pour in the oil through the feeding tube while the processor is running. The key to getting a creamy and emulsified mayo is to add the oil very slowly.
Once the mayo starts to thicken, you can move the stick blender in an upward and downward motion to incorporate it all. This whole process should take less than 2 minutes.
Add the sriracha to the homemade mayo and mix to combine using the blender. Taste and adjust accordingly.
Pour it into an airtight jar and refrigerate until needed. Enjoy!
How to store
Transfer the mayo to an airtight container and store in the fridge for up to 7 days. Please keep it refrigerated at all times.
More easy condiments you should try
Homemade Sriracha Mayo
Equipment
- immersion blender or a food processor
Ingredients
- 1 large egg
- 1 cup neutral cooking oil Use between 200ml and 250ml, depending on the thickness you want
- 1 Tablespoon vinegar I use white vinegar
- 1 teaspoon dijon mustard
- 1 Tablespoon Lemon juice or as needed
- ¼ cup Sriracha as needed
- Salt to taste
Instructions
- Make the mayonnaise: Crack the egg into the cup of an immersion blender or a food processor. Add dijon mustard, vinegar, lemon juice, salt and process for about 10 seconds (just until it comes together)
- Add the oil to the mixture: Place the immersion blender inside the container and start blending from the bottom (Do not move the blender) while slowly pouring in the oil. If using a food processor, turn it on and very slowly pour in the oil through the feeding tube while the processor is running. The key to getting a creamy and emulsified mayo is to add the oil very slowly.
- Once the mayo starts to thicken, you can move the stick blender in an upward and downward motion to incorporate it all. This whole process should take less than 2 minutes.
- Add the sriracha to the homemade mayo and mix to combine using the blender. Taste and adjust accordingly.
- Pour it into an airtight jar and refrigerate until needed. Enjoy!
Notes
- Transfer the mayo to an airtight container and store in the fridge for up to 7 days. Please keep it refrigerated at all times.
- If using store-bought mayo, use 1 cup of mayo, juice of half a lemon and sriracha.
Nutrition
I hope you enjoy this creamy sriracha mayo recipe! If you try it out, please let me know in the comments below how it turns out for you. Tag us @cravingsmallbites on Instagram and save away to your Pinterest. If you have any questions, feel free to ask them as well. I’d be happy to help!
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