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Kick food up a notch with this flavorful, creamy sauce infused with sriracha and lime. It is free of seed oils and preservatives, and can be made in just a few minutes.
The first time I had sriracha mayo, it was on some amazing Korean take out food. I absolutely loved it, but it was a little too hot for my taste. I decided to make my own by mixing store bought mayonnaise with sriracha sauce so I could control the heat.
Once I learned about how bad processed seed oils can be for my health, I decided to make my own mayo as well. It's super easy to do, and it's just as easy to make sriracha mayo from scratch. Plus I really love the addition of lime juice -it's the perfect compliment to the fiery sriracha flavors and the cool, creamy mayonnaise. I think you will really love making your own, too! Once you make this recipe you may want to try your hand at homemade mayo. Or my family-famous ranch dressing made from scratch. It's so easy to whip up these sauces, and you get the peace of mind of knowing there's no questionable ingredients in them. I promise you and your family will love them!
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Notes from Kristie's Kitchen
- Yield: about 2 cups of creamy, spicy sauce
- Prep time/ actual time spent in the kitchen: Once your egg is at room temperature, it only takes 2-3 minutes total time to make.
- Tools: If you use a food processor, you can whip this up so fast. Scroll down to see the one I own and love.
- 💲 You can save money when you make your own sriracha mayo, and you can eliminate the preservatives, fillers, and seed oils found in pretty much every store bought version.
Here's What You Need 🌶️
Remember the key to this recipe coming out creamy and so squeezable is to start with a room temperature egg. Don't make this with a cold egg! It will be too stiff and eventually become unpleasantly oily in a day or two.
- 1 large egg at room temperature
- Dijon mustard
- Sugar - just a little, it needs that tiny bit of sweetness for flavor balance.
- Salt - regular table salt is fine
- Apple cider vinegar - you could probably use white vinegar here, but I love the tangy flavor of apple cider vinegar in sriracha mayo!
- Lime juice - I guess you could call this my secret ingredient. Don't skip it!
- Sriracha sauce - I've tried making this recipe with 3 different brands, and they all taste great.
- Avocado oil - I much prefer avocado oil in my mayo based recipes. Olive oil tastes too bitter, and it's not worth it to me to use any kind of seed oil (like canola or vegetable oil). If you're going to make this from scratch, make it with the best ingredients you can.
My Favorite Food Processor
I saved up for a while to buy my Vitamix, and it's worth every penny. I've had a couple of food processors and blenders over the years, and they have eventually burned out on me. But I plan to pass down my Vitamix to someone in my family one day, and I'm sure it will still be going strong. It's super powerful!
I love that you can just use the same base (motor) for the blender and food processor. Every little bit of space saved in my tiny kitchen makes a big difference to me!
Vitamix
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Let's Make Some Sriracha Mayo
You really can make this recipe in just a couple of minutes. It will keep in the fridge for 1-2 weeks. First, make sure the egg is warmed a little before adding it to the food processor. I put mine in a bowl of warm tap water for a few minutes while I get out the rest of my ingredients.
Step 1. Combine the egg, mustard, sugar, salt, vinegar, lime juice, and sriracha sauce in the food processor fitted with a regular S blade.
Step 2. Blend on medium speed just to combine the ingredients.
Step 3. With the food processor motor running at high speed, slowly pour the oil in a thin, steady stream. Take your time - slow and steady is the way to go.
Step 4. Scrape down the sides to make sure all the ingredients get well combined. Keep blending if needed. Once it becomes thick and turns from an orange color to a light, peachy color you'll know it's done.
Step 5. To add the sriracha mayo to a squeeze bottle, place a plastic bag inside a taller cup or mug to hold it stable. Spoon the prepared sauce into the bag and close it. Snip one corner of the bag with scissors.
Step 6. Squeeze the sriracha mayo into a bottle, kind of like piping frosting from a pastry bag. Add a lid, and you've just saved yourself some money and made a wholesome sauce with no preservatives 🙌
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
- 1 egg, room temperature (see notes)
- 1 teaspoon Dijon mustard
- 1 ½ teaspoons sugar
- 1 teaspoon salt
- 1 tablespoon apple cider vinegar
- 1 tablespoon lime juice
- 3 to 4 tablespoons prepared sriracha sauce (see notes)
- 1 ½ 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
-
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.
How to Store Homemade Mayo Safely👇
Always store your homemade sriracha mayo in the refrigerator when you're not using it. And if you plan to take it with you to a barbecue or party, I would stick the bottle in some ice just to be extra safe.
It does contain a raw egg, but it also contains 3 ingredients that help inhibit the growth of harmful bacteria - salt, lime juice, and vinegar. That will help keep it safe and fresh for about a week.
I have read that you can add a spoonful of liquid from a bottle of sauerkraut to homemade mayonnaise to ferment it, which will extend its life even more. I happen to have some kimchi in my fridge, so I tried adding a spoonful of the fermented liquid from the kimchi to my sriracha mayo. It was SO GOOD!
If a little extra fiery kick sounds good to you, I think you'll love that little flavor addition. Whether or not kimchi liquid keeps homemade sriracha mayo more safe - I can't say for sure, but it sure tastes good! 🔥
What to Eat with Sriracha Mayo
This fiery but flavorful, tangy smooth sauce goes surprisingly well with a lot of foods. Use it as a dip for french fries, taquitos, or chicken nuggets.
🌶️ We love it on burgers, chicken sandwiches, and it's especially good on my low carb sausage and egg breakfast sandwiches.
🌶️ Speaking of breakfast, you ought to try sriracha mayo on my breakfast fried rice -it's perfect! Or add a little dollop to a quick microwave egg mug.
🌶️ If you're making something special for breakfast or need a unique dish for a brunch, try serving sriracha mayo along with my Jalapeno Popper Breakfast Casserole, or my Slow Cooker Breakfast Frittata.
Whatever you're eating, this sauce will wake it up!
More Ways to Add Extra Flavor
Recipe creator: Kristie Winget. I like my food a little spicy, but not too hot. I add 2 tablespoons sriracha to my mayo, and that's just right for me, but my husband's a 4 tablespoon kind of guy. Here's a little more about me.
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