Sriracha Mayonnaise

Homemade spicy mayonnaise


  • 4 room temperature eggs
  • 1 tablespoon vinegar or lemon juice
  • 1 teaspoon Dijon mustard
  • ½ teaspoon salt
  • ½ teaspoon white pepper
  • ½ teaspoon garlic powder
  • 1 1/3 cup oil (avocado oil, olive oil or vegetable oil)
  • ¼ cup sriracha hot sauce

Here are a few good tips for better tasting and thicker texture of homemade mayonnaise:

make sure the ingredients are in room temperature;
using a lighter tasing oil that you prefer, some might find EVOO too strong for mayonnaise;
to help with emulsification process, add in oil slowly, it will give you a thicker texture.

Homemade mayonnaise usually lasts 5-7 days in fridge.


  1. Separate egg yolks from egg white, add the yolk to Ventray blender
  2. Blend using speed setting 3 until completely smooth
  3. Add vinegar and all spices into the blender, pulse blend to mix well
  4. Add in oil slowly, using pulse function. Start off with a drop increase to a few drizzles when mixture starts to emulsify
  5. Add in sriracha sauce blend until smooth

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