Easy Homemade Spicy Mayo in Minutes

So you want that creamy, spicy, kick-in-the-mouth mayo for sushi, sandwiches, or basically everything—but don’t feel like buying a jar full of mystery ingredients? Same. This Easy Homemade Spicy Mayo is your golden ticket.

Seriously, it’s creamy, tangy, and has just the right amount of heat. Bonus: you can whip it up in literally minutes, so you can get back to devouring your food instead of slaving in the kitchen.

Why This Recipe is Awesome

Why bother making spicy mayo from scratch? Well:

• Ridiculously simple. If you can mix mayo and sriracha, congratulations—you’re already a pro.
  
• Customizable heat. Mild, medium, or nuclear—you control the spice.
  
• Versatile. Sushi, sandwiches, burgers, fries…basically anything that needs a flavor boost.
  
• Quick. Ready in under 5 minutes, no cooking required.
  

Homemade spicy mayo = instant flavor upgrade for almost any dish.

Ingredients You’ll Need

• ½ cup mayonnaise (regular or light)
  
• 2–3 tablespoons sriracha sauce (adjust to taste)
  
• 1 teaspoon lime juice (optional, adds brightness)
  
• ½ teaspoon garlic powder (optional)
  
• Pinch of salt (if needed)
  

Optional add-ins:

• A few drops of sesame oil for depth
  
• Chopped green onions for garnish

Step-by-Step Instructions

1. Combine mayo and sriracha: In a small bowl, mix mayonnaise and sriracha until smooth. Adjust the amount of sriracha for your preferred heat level.
   
2. Add flavor boosters: Stir in lime juice and garlic powder if using. Taste and add a pinch of salt if needed.
   
3. Optional add-ins: Add a few drops of sesame oil or finely chopped green onions for extra flavor.
   
4. Chill (optional): For best flavor, let it sit in the fridge for 10–15 minutes, but honestly, you can use it immediately.
   
5. Serve: Drizzle on sushi, sandwiches, burgers, or use as a dipping sauce for fries or veggies.

Common Mistakes to Avoid

• Too spicy too fast: Start with less sriracha and add more gradually. You can always make it hotter, but you can’t make it milder once it’s in the bowl.
  
• Skipping lime juice: A tiny splash brightens the whole sauce. Don’t skip it if you want that zesty pop.
  
• Using too much mayo: Balance is key—too much mayo will mute the heat.
  
• Not mixing well: Make sure the mayo and sriracha are fully combined for even flavor.

Alternatives & Substitutions

• Mayo swap: Greek yogurt or vegan mayo works too.
  
• Sriracha substitute: Any hot sauce works—tabasco, chili garlic sauce, or sambal oelek.
  
• Extra kick: Add a pinch of cayenne pepper or chili flakes.
  
• Flavor variations: Mix in smoked paprika, honey, or chipotle for unique twists.

Final Thoughts

And there you have it: Easy Homemade Spicy Mayo that’s creamy, tangy, and packs a little punch. Perfect for drizzling, dipping, or slathering on anything that deserves a flavor boost.

Go ahead—spice up your meals, impress your friends, or just treat yourself. Cooking should be fun, fast, and a little fiery—exactly like this sauce. You’ve earned it!

FAQ

Q: Can I make this ahead of time?
Yes! Store in an airtight container in the fridge for up to 1 week.

Q: Can I freeze it?
Not recommended—mayo-based sauces don’t freeze well.

Q: Can I adjust the spiciness?
Absolutely. Start mild and taste as you go. Add more sriracha if you like it hotter.

Q: Can I use it on other dishes?
Yes! Sushi, sandwiches, burgers, fries, roasted veggies, or even tacos.

Q: Can I make it dairy-free?
Yes! Use vegan mayo or a plant-based alternative.

Q: Can I add herbs?
Sure! Cilantro, chives, or parsley work nicely for extra flavor.

Q: How long does it last?
About 1 week in the fridge, tightly sealed.