Unless you live under a rock, you’ve likely seen spicy mayo out in the wild. Over the past decade or so it’s become widely popular, often served dolloped on top of sushi, in poke bowls, or served as a spread on sandwiches. I’m a huge fan of dipping steamed broccoli in it and serving it with seared ahi tuna steaks. You can, of course, buy spicy mayo already made at the store. But I’m telling you… it’s not great. I’m all about shortcuts, but this is a great example of where you want to take a few extra minutes to mix up your own – I promise it’s worth it! Many homemade spicy mayo recipes out there will tell you simply to mix mayonnaise with sriracha hot sauce. While this is pretty tasty, we’re taking it a few steps further here, and I know you’re going to love the result. Let’s get to it!
How to make Homemade Spicy Mayo
You’ll need the following ingredients. I’ve added some of my favorite brands to this list. But because this recipe is so flexible, I recommend using what you have and prefer! And don’t fret if you don’t have all of the ingredients – you can leave some out, as long as you have the most important ones – mayo and chili garlic sauce (or other Asian hot sauce of choice).
Mayonnaise – any kind will do, but for a real burst of umami, try Japanese Kewpie Mayo. Chili Garlic Sauce – I love Huy Fong brand, which is widely available. You can also make your own chili garlic sauce. And Sriracha is fine to use here instead, or another East Asian hot sauce or paste, such as gochujang (a fermented Korean chili paste). Whatever you use will affect the overall flavor and texture of the spicy mayo, but it’s hard to go wrong here! Toasted Sesame Oil – don’t just substitute this with any other oil – toasted sesame oil packs a TON of toasty, deep flavor. Soy Sauce – I recommend low sodium, since some other ingredients – the mayonnaise and chili garlic sauce (or other hot sauce) – will already have salt in them. Lime zest and juice – lemon can also be used, or a smaller amount of rice vinegar or something that will add some acidity to the spicy mayo sauce.
Just mix everything up, and you’re good to go! As always, be sure to scroll down to the recipe card at the bottom of the post for precise ingredient measurements.
How to store Homemade Spicy Mayo
Homemade spicy mayo will last for weeks in the fridge in an airtight container. I like to store mine in a mason jar. The ingredients may separate out a bit. If this happens, just give it a quick stir before using and you’re good to go!
What to use spicy mayo for
Here are some of my favorite ways to use spicy mayo:
Drizzle it on seared ahi tuna that’s been marinated in a soy sesame honey sauce. Similarly, you can use it as a sauce for a poke bowl. Use it as a sauce on tacos, such as blackened shrimp tacos. It’s also great as a dip for almost any kind of cooked shrimp. Slather it on a Bánh Mì hot dog! Dip homemade french fries into it. Sweet potato fries or carrot fries would also be great! Use it as a spread on a sandwich. I love using it on a breakfast sandwich or BLT myself. Steamed, grilled, or roasted veggies, such as steamed broccoli or grilled green beans, are taken up about five notches when dipped into spicy mayo! Use it as the base for tuna salad or chicken salad… the list goes on and on!
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