I’ve been adding this spicy mayonnaise with Sriracha! It’s great to add kicks to rice bowls, sushi, sandwiches, etc! It quickly became my kitchen favorite and I can’t wait to give it a try!
The best part is how fast it is! You will need less than 5 minutes and there are some simple ingredients that may be ready. You can get the perfect spicy flavor using sriracha or gochujang (Korean chili sauce).
This spicy mayonnaise is great, on rice bowls (such as my favorite egg bowl) or sushi, sprinkled on sandwiches and burgers, and even used as a dip for grilled vegetables or roasted tofu. I put it in batches in the refrigerator and enjoy a relaxing weekday dinner and hope you enjoy it just as much as I do!
Key Ingredients
- mayonnaise: I made this with Hellman’s (also called the Best Food), Japanese Kewpie mayonnaise and homemade mayonnaise, and I love all of them. I would give homemade and kepi an advantage, but they do taste great. If you want to make vegan mayonnaise, use vegan mayonnaise and make sure the other ingredients used to make the sauce listed as vegan on the package.
- Sriracha or Gochujang: Most spicy mayonnaise used in restaurants (especially sushi restaurants) use Sriracha, but this recipe works just as well as Gochujang, a Korean fermented chili sauce. I absolutely love it and think it has more flavor than Sriracha. I also used it to make our hoisin sauce and sesame shrimp marinade. I found my mother-in-law’s Gochujang in my local grocery store, but if you enter the Asian or Korean market, there are more options.
- lime: A little fresh lime juice lit the mayonnaise and made it a little lighter on the feet. Rice wine vinegar is a great alternative!
- sesame oil: We added a little toasted sesame oil to most seasonings on the inspired flavor (see this sauce for tahini or broccoli). You don’t need much, but it does make the mayonnaise taste incredible.
Simple spicy mayonnaise
This homemade spicy mayonnaise is technically lasting a week in the refrigerator, but we always do it! It takes several minutes to change the game rules of weekday dinner. Whenever I find dinner a little lacking in flavor, I drizzle some spicy mayonnaise on top and fix the problem! The most common way to do this is to use Sriracha for spicy Sriracha mayonnaise. It’s delicious, but I highly recommend swapping Sriracha for Gochujang (Korean fermented chili sauce). It makes the mayonnaise more delicious and fun.
Make 1/2 cup
You will need
1/2 cup (113g) mayonnaise, try homemade mayonnaise
1 to 2 tablespoons Sriracha or Gochujang
1 teaspoon fresh lime juice
1/4 teaspoon toasted sesame oil
Pinch salt
direction
1Add 1/2 cup mayonnaise, 1 tablespoon Sriracha or Gochujang, 1 teaspoon lime juice, 1/4 teaspoon toasted sesame oil, and a small amount of salt in a small bowl.
2Stir well and taste the spicy taste. Add a second tablespoon (or more) of Sriracha or Gochujang as needed.
Adam and Joanne’s Tips
- storage: Spicy mayonnaise lasts 1 to 2 weeks in the refrigerator when using store-bought mayonnaise (such as Hellman’s, the best food or Kewpie). Made with homemade mayonnaise, it should last about 1 week.
- Make it spicy: There are 2 tablespoons of Sriracha or Gochujang, which is medium spicy. To add more calories, add 1/8 teaspoon of pepper flakes (such as Gochugaru) or use a Cayenne Pepper.
- The nutrition facts provided below are estimates.
Nutrition per serving
Service size
1 tablespoon
/
Calories
99
/
Total fat
10.5 g
/
Saturated fat
1.6 g
/
cholesterol
5.8mg
/
sodium
178.3mg
/
carbohydrate
0.9 g
/
Dietary fiber
0.1g
/
Total sugar
0.6 g
/
protein
0.2g
We are Adam and Joanne, a couple who are passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? Inspire you to enter the kitchen and cook fresh and delicious meals confidently.
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