If you’re anything like me, there’s always a half-empty jar of mayo sitting in the fridge, quietly waiting to be turned into something a little more exciting. Spicy Mayo—the creamy, zesty condiment that I swear makes everything taste better. This recipe is embarrassingly easy, wildly addictive, and always a hit whether I’m drizzling it on sushi rolls, spreading it on sandwiches, or dipping fries straight into it (no shame).
I first whipped this up in a pinch when I had leftover sriracha and mayo from a burger night and needed a punchy dip for sweet potato fries. I didn’t expect much—but wow, it blew my taste buds away. The tangy heat of sriracha mellowed by the richness of the mayo? Instant obsession. And now, it’s become one of those secret weapon condiments I keep coming back to.
What I love most about this spicy mayo recipe is how flexible it is. Don’t have sriracha? Use hot sauce. Want it vegan? Use plant-based mayo. Need it smokier? Add a pinch of smoked paprika. It’s one of those magical little sauces that makes you feel like a kitchen genius with minimal effort.
Plus, it keeps well in the fridge for up to a week, which means you’ve got an instant flavor bomb ready to go at any moment. Late-night snackers, you’ve been warned.
So grab your whisk (or just a spoon—no judgment), and let’s make some spicy magic.
Table of Contents
What is Spicy Mayo Recipe?
At its heart, spicy mayo is exactly what it sounds like: mayonnaise plus something spicy. But the right spicy mayo recipe? Oh, it’s a silky, flavor-packed dream of a sauce that adds both heat and creaminess in one swipe. It walks that fine line between indulgent and punchy, familiar and bold.
In my kitchen, spicy mayo is more than just a dip. It’s the finishing drizzle on my sushi bowls, the layer that transforms an ordinary chicken sandwich into a gourmet experience, and the sauce I reach for when I need just a little something extra. You know that satisfying, “mmm, what is that?” moment when you bite into something? Yep—spicy mayo is often the secret behind it.
The most popular version uses mayonnaise and sriracha, but there are so many ways to tweak it depending on your preferences and the dish you’re pairing it with. Want it tangier? Add a squeeze of lime juice. More depth? Try garlic or sesame oil. Sweeter? A touch of honey. Spicy mayo is the ultimate DIY condiment—it asks so little and gives so much.
And while you can buy versions of it at the store, I promise it’s never as good as making it at home. Homemade spicy mayo lets you control the heat, the consistency, and the flavor notes. Plus, you get bragging rights every time someone says, “Wait, did you make this?”
So whether you’re new to the spicy mayo game or already a diehard fan, this recipe is about to become a staple in your sauce rotation.
Key Ingredients
Let’s talk about what makes spicy mayo truly shine. This recipe calls for just a handful of ingredients—nothing fancy, nothing complicated—but together, they create serious flavor magic.
Mayonnaise
This is the base of our sauce, so go for a good-quality mayo that you actually enjoy the taste of. I’m partial to Kewpie mayo (the Japanese kind) because it’s extra rich and slightly tangy, but regular store-bought or even homemade mayo works great. If you’re vegan or dairy-free, use your favorite plant-based version. The creaminess is key here.
Sriracha
Ah, the MVP of this recipe. Sriracha brings the heat with a little sweetness and garlic undertone. You can use other hot sauces if you prefer—Frank’s RedHot, Gochujang, sambal oelek, or even chipotle in adobo for a smoky twist. But if you’re going for classic, stick with sriracha.
Rice Vinegar or Lime Juice (Optional but Recommended)
A little acid helps balance the fat in the mayo and lifts the whole flavor profile. I usually reach for rice vinegar for that gentle tang, but a squeeze of lime juice also does the trick. It just gives the sauce a bit more brightness.
Garlic Powder or Fresh Garlic (Optional)
If you’re a garlic lover like me, add a pinch of garlic powder or even a small clove of grated fresh garlic. It rounds everything out and gives that little extra kick that makes the sauce pop.
Sugar or Honey (Optional)
Sometimes I add a tiny bit of sweetener—especially if I’m pairing the spicy mayo with something salty or fried. It adds contrast and smoothness. A half teaspoon of sugar or a drizzle of honey is all you need.
These are the essentials. Once you make it a few times, you’ll figure out your perfect ratios and favorite add-ins. That’s the fun of it!
Step-by-Step Instructions
Let me walk you through just how ridiculously easy this is. Like, one-bowl-no-blender easy.
Step 1: Grab a Small Bowl
You don’t need anything fancy here—just a small mixing bowl and a spoon or whisk will do the job. I’ve even made this directly in a mason jar with a fork. Minimal cleanup is the name of the game.
Step 2: Add the Mayo
Start with ½ cup of mayo. This will make about ¾ cup of spicy mayo, which is plenty for a few meals. If you’re serving a crowd or meal-prepping, double it.
Step 3: Add the Sriracha
Stir in 1 to 2 tablespoons of sriracha, depending on how spicy you want it. I usually start with 1 tablespoon and then adjust after tasting. You can always add more, but you can’t take it out!
Step 4: Mix in Extras (Optional but Highly Recommended)
Now’s the time to customize. Add 1 teaspoon of rice vinegar or lime juice, ½ teaspoon garlic powder, and a pinch of sugar or honey if you like. These small touches really elevate the flavor and make it more balanced.
Step 5: Whisk Until Smooth
Give it all a good stir until smooth, creamy, and fully blended. It should be a pale orange-pink color, depending on how much hot sauce you used.
Step 6: Taste and Adjust
Always taste and tweak! Want it hotter? Add more sriracha. Too tangy? Add a bit more mayo. It’s your sauce—make it yours.
Step 7: Store or Serve
Transfer to a small jar or squeeze bottle, and you’re ready to go. It keeps in the fridge for up to a week, but honestly, mine never lasts that long.
Variations and Substitutions
One of the best things about this spicy mayo recipe is how endlessly adaptable it is. It’s like a blank canvas just waiting for your twist. Here are some of my go-to variations:
Chipotle Mayo
Swap out the sriracha for chipotle peppers in adobo sauce. Just blend 1–2 peppers with your mayo for a smoky, deep heat that pairs beautifully with grilled meats or roasted veggies.
Gochujang Mayo
For Korean vibes, use gochujang instead of sriracha. It’s a fermented chili paste that’s a little sweeter and more umami-rich. Add a splash of sesame oil and you’ve got a whole new flavor profile.
Wasabi Mayo
Mix in a bit of wasabi paste instead of hot sauce for a spicy mayo with a sharp, nose-tingling bite. Perfect for sushi or rice bowls.
Vegan Spicy Mayo
Use your favorite vegan mayo (I love the one from Follow Your Heart) and you’re all set. Everything else stays the same.
Herbed Spicy Mayo
Mix in a tablespoon of finely chopped cilantro, chives, or parsley for a fresh, herby twist. It’s especially good on burgers or veggie wraps.
Basically, once you’ve got the base down, the sky’s the limit. Don’t be afraid to experiment—it’s almost impossible to mess up.
Meal Ideas to Try
I probably use this spicy mayo at least three times a week, and every time, it’s a total game-changer. Here are some of my favorite ways to use it:
Sushi Bowls or Rolls
This is the classic. Drizzle it over poke bowls, sushi rolls, or even store-bought California rolls and it instantly feels restaurant-level.
Burgers and Sandwiches
Add a swipe to burgers, grilled chicken sandwiches, or even breakfast sandwiches. It takes things from “pretty good” to “what IS this and why is it so good?!”
Tacos
Spicy mayo + fish tacos = heaven. I also love it on shrimp or even roasted cauliflower tacos with a little shredded cabbage.
Fries and Roasted Veggies
Dip your fries, sweet potatoes, or even roasted Brussels sprouts into spicy mayo. Warning: you will become addicted.
Egg Dishes
Scrambled eggs, omelets, or egg sandwiches get an instant upgrade with a dollop of spicy mayo on top. Try it—you’ll thank me later.
Grain Bowls
Quinoa or rice bowls with roasted veggies, protein, and spicy mayo drizzled on top? So satisfying, so easy.
FAQs
How Long Does Spicy Mayo Last in the Fridge?
Stored in an airtight container, it will keep for up to 1 week. I recommend making small batches so it stays fresh and flavorful.
Is Spicy Mayo Gluten-free?
Yes—as long as the mayo and hot sauce you’re using are gluten-free. Most are, but always double-check labels if you have dietary concerns.
Can I Make it Less Spicy?
Absolutely. Just start with less sriracha—try ½ tablespoon—and adjust to taste. You can also add a bit more mayo to tone it down if you overdo the heat.
Can I Use Yogurt Instead of Mayo?
You can! Greek yogurt is a great sub if you want a lighter version. It’s tangier and not quite as rich, but still tasty. Just know the texture and flavor will be a little different.
Can I Freeze Spicy Mayo?
I don’t recommend it. Mayo-based sauces tend to separate when frozen and thawed, so it’s best enjoyed fresh from the fridge.
Spicy Mayo Recipe Card
Ingredients:
- ½ cup mayonnaise (regular or Kewpie)
- 1–2 tablespoons sriracha (adjust to taste)
- 1 teaspoon rice vinegar or lime juice (optional)
- ½ teaspoon garlic powder or 1 small garlic clove, grated (optional)
- ½ teaspoon sugar or honey (optional)
Instructions:
- In a small bowl, combine the mayo and sriracha.
- Add vinegar/lime juice, garlic, and sweetener if using.
- Stir until completely smooth and well-blended.
- Taste and adjust the spice or tanginess to your liking.
- Store in an airtight container in the fridge for up to 1 week.
