Give your fries or burger a zesty kick with Homemade Spicy Mayo. This tangy chili mayo, crafted from homemade mayonnaise and infused with lemon, paprika, cayenne, and ground pepper, is ready in just 5 minutes with an immersion blender. Ideal for dipping or spreading!
What is Mayo (aka Mayonnaise)?
Mayo, short for mayonnaise, is a French cold sauce made from emulsified egg, Dijon mustard, and oil. This thick and creamy condiment is commonly used as a spread for sandwiches or a dip for French fries.
Why this recipe works
- No store-bought mayo – the mayo itself is homemade, made with an immersion blender that speeds up the process, so you’ll have this recipe ready in just 5 minutes. Super quick and easy!
- Spicy and tangy – Unlike traditional unflavored mayonnaise, this recipe is packed with flavors and a refreshing kick from lemon and chili powders, it’s perfect for dipping potato wedges or halloumi fries, or spreading on burger buns! Plus, it is lighter and easier to digest than regular mayo. Give it a try—you’ll be hooked!
- No sriracha hot sauce – We’re leaving out the sriracha this time because I think cayenne, paprika, and pepper give the mayo a richer, earthier flavor while still packing in plenty of spicy flavors and less sweetness.
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Homemade Spicy Mayo Ingredients
- Lemon—ideally organic, as this recipe uses both the juice and zest. It adds a lively kick and a fresh flavor to the mayo.
- High-quality Dijon mustard adds a touch of heat and depth to the flavors (avoid overly sweet yellow mustards).
- Free-range egg – The egg and oil will blend and emulsify to create a mayonnaise texture. If you’re concerned about using raw eggs, opt for pasteurized eggs instead.
- Sunflower oil or any neutral vegetable oil such as grapeseed oil, soybean oil, or vegetable oil.
- Regular paprika powder – sometimes called sweet paprika for its delicate flavor profile and slight sweetness.
- Freshly ground pepper – I used green pepper for its grassy and tangy undertones but any pepper works here.
(Note: the full ingredients list, including measurements, is provided in the recipe card at the end of the post.)
Love chili?🌶️ Check out my Garlic Chili Oil Noodles!
Variation and Substitution
Paprika, cayenne pepper and ground pepper can easily be substituted for 1 tablespoon of Sriracha hot sauce. Be aware that the resulting mayo will be a bit sweeter.
How to make Homemade Spicy Mayo?
(Note: please see the recipe card below for the complete written instructions and measurements.)
Step 1. In a mason jar or the cup of an immersion blender, combine the Dijon mustard, egg, lemon zest, paprika, ground cayenne pepper, flaky sea salt, black pepper, and sunflower oil.
Step 2. Place the immersion blender at the bottom of the jar. Pulse it 3 times for about 2 seconds each without moving the blender. This step initiates the emulsion.
Step 3. After pulsing three times, hold down the power button and continuously blend by moving the immersion blender up towards the surface. The mayo mixture will start to thicken right away. Continue blending for about 10 seconds, or until all the ingredients are fully emulsified.
Step 4. Add the lemon juice.
Note: Adding the lemon juice too early can disrupt the emulsion. That’s why it’s added only after the mayonnaise has been fully emulsified.
Step 5. Blend for an additional 10 seconds, moving the blender up and down to thoroughly mix in the lemon juice. The mayonnaise may thin out a bit, which is normal.
Step 6. It’s ready! Just cover it with a lid or cling film and store it in the fridge until you’re ready to serve.
Nim Keys – Useful Homemade Spicy Mayo Tips
- To start the emulsion, give the immersion blender 3 pulses at the beginning without lifting it. This step is really important, so don’t skip it!
- Just make sure the emulsion is stable before adding the lemon—that’s why the lemon juice is added last.
- 🔥Feel free to tweak the heat level to your liking. This recipe is designed for medium spiciness, but you can add more or less cayenne to match your taste.
Wine Pairing🍷
PINOT GRIS (PINOT GRIGIO)
Pinot Gris’ rich and intricate flavors will enhance the paprika and pepper in the mayo, while its lovely acidity perfectly balances the tanginess of the lemon.
Pinot Gris wines come in various sweetness levels, from bone dry to sweet. For this recipe, I recommend a dry Pinot Gris. Since the label doesn’t always specify the sweetness level, be sure to check with your wine shop.
WINE APPELLATION SUGGESTIONS
Dry Pinot Gris from Alsace, France
Dry Pinot Grigio from Alto Adige, Italy
Dry (Trocken) Grauburgunder (the German name for Pinot Gris) from Rheingau, Germany
Recipe FAQs
Keep the mayo in a mason jar or an airtight container and store it in the refrigerator.
You can keep spicy mayo in an airtight container or jar in the fridge for up to 4 days — an easy way to add some extra flavor to your meals!
I love slathering this chili mayo into my Halloumi Burgers or Portobello Mushroom Burger recipe! It’s also the best dipping sauce for Mediterranean Roasted Potato Wedges and Halloumi Fries. Be sure to give them a try!
Other Delicious Spicy Recipes
If you tried this Homemade Spicy Mayo (No Sriracha) or any other recipe on my blog, please leave a ✨ star rating and let me know how it went in the ✍️comments below! Merci!
Homemade Spicy Mayo (Without Sriracha)
PRINT SAVEINGREDIENTS
- 1 lemon the zest of the entire lemon (⅔ tablespoon) and the juice of half the lemon (½ tablespoon)
- 1 tablespoon (15 g) Dijon mustard
- 1 free-range egg (you can opt for pasteurized eggs)
- ¾ cup (150 ml) sunflower oil
- 1 teaspoon paprika powder
- ¼ teaspoon cayenne pepper powder
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground pepper (I used green pepper)
INSTRUCTIONS
- In a mason jar or the cup of an immersion blender, combine the Dijon mustard, egg, lemon zest, paprika, ground cayenne pepper, flaky sea salt, black pepper, and sunflower oil.
- Place the immersion blender at the bottom of the jar. Pulse it 3 times for about 2 seconds each without moving the blender. This step initiates the emulsion.
- After pulsing three times, hold down the power button and continuously blend by moving the immersion blender up towards the surface. The mayo mixture will start to thicken right away. Continue blending for about 10 seconds, or until all the ingredients are fully emulsified.
- Add the lemon juice.
- Blend for an additional 10 seconds, moving the blender up and down to thoroughly mix in the lemon juice. The mayonnaise may thin out a bit, which is normal.
- It’s ready! Just cover it with a lid or cling film and store it in the fridge until you’re ready to serve.
NOTES
- To start the emulsion, give the immersion blender 3 pulses at the beginning without lifting it. This step is really important, so don’t skip it!
- Adding the lemon juice too early can disrupt the emulsion. That’s why it’s added only after the mayonnaise has been fully emulsified.
- Feel free to tweak the heat level to your liking. This recipe is designed for medium spiciness, but you can add more or less cayenne to match your taste.
I made this express mayo in less than 3 minutes ! and that works…it’s stunning ! Thank you so much Ninon !
I know! So quick to make right?! I’m glad you enjoyed it!