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4 1986

Sriracha Mayonnaise

Homemade spicy mayonnaise

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.


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  1. 4 room temperature eggs
  2. 1 tablespoon vinegar or lemon juice
  3. 1 teaspoon Dijon mustard
  4. ½ teaspoon salt
  5. ½ teaspoon white pepper
  6. ½ teaspoon garlic powder
  7. 1 1/3 cup oil (avocado oil, olive oil or vegetable oil)
  8. ¼ cup sriracha hot sauce



  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

Oven Directions



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