Spicy Mayo Recipe

Mayonnaise has gotten a bum rap over the years—and if you’re talking about the stuff that comes from a jar with a bunch of unrecognizable ingredients—it’s probably for a good reason. Today, I’m sharing a spicy mayo recipe that will go perfectly with your burgers.

When made with fresh and healthy ingredients, mayo is a fantastic kitchen staple you can feel good about using. Making this condiment at home is so simple and quick—and if you have a mayo aversion, I guarantee there is no taste comparison to the stuff in the jar. Plus, I always feel pretty proud that I can whip this condiment up on my own if you’re making a mayo for the first time.

Spicy Mayo Recipe

Jennifer McDonald

This spicy mayo is perfect if you like spicy burger sauces. This is very simple to make and you can store it in the fridge for long.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 0 minutes mins

Total Time 15 minutes mins

Course Side Dish

Cuisine American

Servings 4 people

Calories 629 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 2 medium egg yolks
• 2 tablespoons lemon juice
• ½ teaspoon salt
• 1 ¼ cup olive oil
• 1 medium lemon zest
• 3 tablespoons parsley flat-leaf
• 2 teaspoons sriracha sauce

Instructions

 

• Separate egg yolks and add them to your blender along with the lemon juice. Let them sit for a minimum of 30 minutes and up to an hour. Room-temperature ingredients produce the best results.
• Once they’ve come to room temperature, add your salt and ¼ cup olive oil to the mix.
• Blend for 30 seconds until ingredients are combined and have begun to emulsify. Pour the remaining olive oil into a measuring cup with a pour spout. With the blender, slowly—and I mean slowly—start drizzling the remaining olive oil into the blender. This process usually takes between 3 to 4 minutes. The mixture will gradually thicken, and you should hear your blender motor change and slow down as it works harder as the mayo thickens.
• At this point, if you’re making basic mayo, you’re done. Transfer the contents of the blender into an air-tight plastic container or, my favourite, a mason jar. Refrigerate the mayo for an hour before using it. This allows the mayo to thicken and congeal a bit.
• If you want to fancy up your mayo a bit, add the lemon zest, parsley, and sriracha sauce and blend to combine. Taste and add more of the above ingredients to suit your palate and spice preferences, then refrigerate as mentioned above. The expiration date on the eggs you used is the expiration date for your mayo. Mel suggests you mark your container with the expiration date, but my mayo never lasts long enough for the date to matter!

Nutrition

Calories: 629kcalCarbohydrates: 1gProtein: 2gFat: 70gSaturated Fat: 10gPolyunsaturated Fat: 7gMonounsaturated Fat: 50gCholesterol: 97mgSodium: 351mgPotassium: 40mgFiber: 0.3gSugar: 0.4gVitamin A: 387IUVitamin C: 10mgCalcium: 19mgIron: 1mg

Did you give this recipe a whirl?We’re all ears to hear about your results!