Homemade Sriracha Mayo
You will love my version of homemade sriracha mayo. This 5-minute recipe is about to be the best sriracha mayo of your life. It is creamy, super flavorful, slightly sweet, and so moreish.
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
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.
- If using store-bought mayo, use 1 cup of mayo, juice of half a lemon and sriracha.
Nutrition
Calories: 2056kcalCarbohydrates: 2gProtein: 6gFat: 229gSaturated Fat: 18gPolyunsaturated Fat: 64gMonounsaturated Fat: 144gTrans Fat: 1gCholesterol: 164mgSodium: 1704mgPotassium: 155mgFiber: 0.4gSugar: 1gVitamin A: 338IUVitamin C: 45mgCalcium: 34mgIron: 1mg
Tried this recipe?Let us know how it was!