Not just any homemade mayo, it’s better!
If you’ve ever wished your store-bought sriracha mayo had more flavor, this homemade sriracha mayo recipe is your answer! With just a handful of ingredients and a blender or immersion mixer, you can make a creamy, spicy, and tangy spread that completely elevates sandwiches, burgers, fries, sushi, and more.
What sets this homemade version apart from anything in a jar? Freshness. Real garlic, a splash of lemon juice, and high-quality oil create a rich, velvety base that balances the bold kick of sriracha. Making homemade sriracha mayo gives you complete control over the heat levels. Want it mild? Use just a teaspoon. Love the burn? Add more sriracha to crank it up! It’s totally customizable to your spice tolerance.
And let’s not forget the flavor. Compared to most store-bought sriracha mayo, which can taste overly processed or too vinegary, this homemade recipe is smooth, balanced, and bursting with layers of flavor. Plus, it’s made without preservatives or additives, so you know exactly what’s going into your food.
Perfect as a dipping sauce, burger spread, or sushi topping, this sriracha mayo is so simple and versatile, you’ll never want to buy it again. Once you taste how easy and delicious it is, you’ll wonder why you didn’t make homemade sriracha mayo sooner!
Grocery List for the Homemade Sriracha Mayo
- Eggs
- Dijon mustard (I’ve never made it with regular yellow mustard, but I’m certain it’s not much of a difference. But I would personally recommend Dijon mustard for this recipe).
- 1 tbsp white vinegar
- The juice of half a lemon (Fresh lemons work best. They’re actually preferred to avoid giving your mayo an artificial taste)
- Salt
- Pepper
- Garlic paste (or one garlic clove minced)
- Neutral oil (avocado, canola, or vegetable will do)
- Sriracha sauce (adjust to your liking)
How to Make Homemade Sriracha Mayo
Description
Whip up the ultimate homemade sriracha mayo in just minutes! Made with simple ingredients, this creamy, spicy condiment is better than anything store-bought.
Ingredients
Instructions
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Start with the base:
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In a tall mixing jar or blender cup, add the egg, Dijon mustard, vinegar, lemon juice, salt, pepper, and garlic.
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Add the oil:
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Pour in the neutral oil carefully on top. Let it settle for a few seconds so the layers remain separated.
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Blend:
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Using an immersion blender (or a traditional blender), blend from the bottom up. In about 30 seconds, the mixture will emulsify into a thick, creamy mayonnaise.
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Add sriracha:
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Once the mayo is formed, add the sriracha sauce and blend again until fully combined. Taste and adjust the heat level as desired by adding more or less sriracha.
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Store:
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Transfer to an airtight container and refrigerate. Use within 1 week.
