Buy Now → Delicious Sriracha Mayo Recipe - Ready in 5 Minutes
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 2 cups, or 1 pint 1x
- Category: sauces
- Method: blender, food processor
- Diet: Low-Carb
Ingredients
Scale
- 1 egg, room temperature (see notes)
- 1 teaspoon Dijon mustard
- 1 1/2 teaspoons sugar
- 1 teaspoon salt
- 1 tablespoon apple cider vinegar
- 1 tablespoon lime juice
- 3 to 4 tablespoons prepared sriracha sauce (see notes)
- 1 1/2 cup avocado oil (see notes)
Instructions
- If your egg is not at room temperature, place it in a bowl of warm water for a few minutes while you get the other ingredients ready.
- In a food processor fitted with an S blade attachment, add the mustard, sugar, salt, vinegar, sriracha sauce, lime juice, and egg.
- Process for a few seconds to combine the ingredients.
- Turn on the food processor to a high speed, and leave it running while you add the avocado oil in a thin but steady stream. Let it blend until the mixture changes color and starts to sound “sloshy”. This means it’s emulsifying and becoming thick and creamy.
- Turn off the machine and scrape down the sides with a rubber spatula. Then finish blending for a few seconds longer until it is a uniform color, and is nice and thick.
Notes
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Yes, this recipe contains a raw egg. But keep in mind that the vinegar and the lime juice are natural preservatives, which help keep the mayo from spoiling too soon. Read on to learn about storing it safely.
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For a mild flavor, add 2 tablespoons of sriracha. For hot mayo, add 3 or even 4 tablespoons if you’re feeling spicy 🙂
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Types of oil: avocado oil is the best in this recipe for a mild flavor. I don’t recommend olive oil for homemade mayo. It tastes too bitter.