Homemade Spicy Mayo (Without Sriracha)

homemade lemon chili mayo in a mason jar.

5 from 1 vote

Homemade Spicy Mayo (Without Sriracha)

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!

Prep Time5

Total Time5

Course: Condiment

Cuisine: French

Diet: Vegetarian

Servings:

Calories: 389kcal

Author: Ninon Michels

Equipment

Immersion Blender

Ingredients

1 lemon the zest of the entire lemon (⅔ tablespoon) and the juice of half the lemon (½ tablespoon)
1 tablespoon Dijon mustard
1 free-range egg (you can opt for pasteurized eggs)
¾ cup sunflower oil
1 teaspoon paprika powder
¼ teaspoon cayenne pepper powder
¼ teaspoon kosher salt
¼ teaspoon freshly ground pepper (I used green pepper)

US Customary - Metric

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.

Nutrition