Easy Spicy Mayo
I’ve been adding this spicy mayo with sriracha to everything! It’s fantastic for adding a kick to rice bowls, sushi, sandwiches, and more! It has quickly become a favorite in my kitchen, and I cannot wait for you to try it! The best part is how quick and easy it is! You need less than 5 minutes and a few simple ingredients you probably already have on hand. You can use either sriracha or gochujang (Korean chili paste) to get that perfect spicy flavor. This spicy mayo is great drizzled over rice bowls (like my favorite egg roll bowl) or sushi, spread on sandwiches and burgers, or even used as a dip for roasted veggies or baked tofu. I make a batch to keep in the fridge for easy weeknight meals, and I hope you enjoy it as much as I do! Key Ingredients Mayonnaise: I’ve made this with Hellman’s (also called Best Foods), Japanese Kewpie mayonnaise, and homemade mayonnaise, and I loved all of them. I’d give the edge to homemade and Kewpie, but they genuinely all taste great. If you’d like to make vegan spicy mayo, use vegan mayo and make sure the other ingredients used to make your sauce are listed as vegan on their packaging. Sriracha or Gochujang: Most spicy mayos served at restaurants (especially sushi restaurants) use Sriracha, but this recipe works just as well with Gochujang, a Korean fermented chili paste. I absolutely love it and think it has more flavor than Sriracha. I also use it to make our hoisin sauce and this sesame garlic shrimp marinade. I find Mother-in-Law’s Gochujang in my local grocery store, but many more options exist if you go into an Asian or Korean market. Lime: A little fresh lime juice brightens the mayo and makes it a little lighter on its feet. Rice wine vinegar is a great substitute! Sesame Oil: We add a little toasted sesame oil to most of the sauces on Inspired Taste (see this tahini dressing or the sauce for our broccoli slaw as examples). You don’t need much, but it genuinely makes the mayo taste incredible. Mayonnaise: I’ve made this with Hellman’s (also called Best Foods), Japanese Kewpie mayonnaise, and homemade mayonnaise, and I loved all of them. I’d give the edge to homemade and Kewpie, but they genuinely all taste great. If you’d like to make vegan spicy mayo, use vegan mayo and make sure the other ingredients used to make your sauce are listed as vegan on their packaging. Sriracha or Gochujang: Most spicy mayos served at restaurants (especially sushi restaurants) use Sriracha, but this recipe works just as well with Gochujang, a Korean fermented chili paste. I absolutely love it and think it has more flavor than Sriracha. I also use it to make our hoisin sauce and this sesame garlic shrimp marinade. I find Mother-in-Law’s Gochujang in my local grocery store, but many more options exist if you go into an Asian or Korean market. Lime: A little fresh lime juice brightens the mayo and makes it a little lighter on its feet. Rice wine vinegar is a great substitute! Sesame Oil: We add a little toasted sesame oil to most of the sauces on Inspired Taste (see this tahini dressing or the sauce for our broccoli slaw as examples). You don’t need much, but it genuinely makes the mayo taste incredible. Easy Spicy Mayo PREP 6 mins TOTAL 6 mins PREP 6 mins TOTAL 6 mins This homemade spicy mayo technically lasts a week in the fridge, but we always finish it by then! It takes minutes to make and is a game-changer for weekday dinners. Anytime I find my dinner a little lacking in flavor, I drizzle some of this spicy mayonnaise over the top, and the problem is solved! The most common way to make this is using sriracha for a spicy sriracha mayo. It’s delicious, but I highly recommend swapping the sriracha for gochujang (Korean fermented chili paste). It makes the mayo more flavorful and a bit more interesting. Makes 1/2 cup You Will Need 1/2 cup (113g) mayonnaise, try homemade mayo 1 to 2 tablespoons sriracha or gochujang 1 teaspoon fresh lime juice 1/4 teaspoon toasted sesame oil Pinch salt Directions 1Add 1/2 cup mayonnaise, 1 tablespoon sriracha or gochujang, 1 teaspoon lime juice, 1/4 teaspoon toasted sesame oil, and a pinch of salt to a small bowl. 2Stir well, then taste for spiciness. Add the second tablespoon (or more) of sriracha or gochujang as needed. 1Add 1/2 cup mayonnaise, 1 tablespoon sriracha or gochujang, 1 teaspoon lime juice, 1/4 teaspoon toasted sesame oil, and a pinch of salt to a small bowl. 2Stir well, then taste for spiciness. Add the second tablespoon (or more) of sriracha or gochujang as needed. Adam and Joanne's Tips Storing: When using store-bought mayo (like Hellman’s, Best Foods, or Kewpie), spicy mayo lasts 1 to 2 weeks in the fridge. When made with homemade mayonnaise, it should last about 1 week. Make it more spicy: With 2 tablespoons of sriracha or gochujang, this is medium spicy. For even more heat, add 1/8 teaspoon to 1/4 teaspoon ground chili flakes (like gochugaru) or use cayenne pepper. The nutrition facts provided below are estimates. Storing: When using store-bought mayo (like Hellman’s, Best Foods, or Kewpie), spicy mayo lasts 1 to 2 weeks in the fridge. When made with homemade mayonnaise, it should last about 1 week. Make it more spicy: With 2 tablespoons of sriracha or gochujang, this is medium spicy. For even more heat, add 1/8 teaspoon to 1/4 teaspoon ground chili flakes (like gochugaru) or use cayenne pepper. The nutrition facts provided below are estimates. Nutrition Per Serving Serving Size 1 tablespoon / Calories 99 / Total Fat 10.5g / Saturated Fat 1.6g / Cholesterol 5.8mg / Sodium 178.3mg / Carbohydrate 0.9g / Dietary Fiber 0.1g / Total Sugars 0.6g / Protein 0.2g AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us Previous Post: Homemade Berry Tart Next Post: Seriously Good Egg Roll in a Bowl