Homemade Sriracha Mayonnaise
With six ingredients, sriracha mayonnaise is made within minutes when you need it for sandwiches, burgers or a dipping sauce.
Servings: 1 Pint
Calories: 1kcal
Cost: $5-10
Equipment
- Immersion blender
- Wide mouth pint canning jar Or other high walled jar that will fit an immersion blender
Ingredients
- 1 egg
- 1 cup liquid oil of choice- I use avocado or olive oil
- Juice from half a lemon about 1 tablespoon
- 1 tsp Salt – I like to use Redmond Real Salt
- 1 tsp Dijon mustard
- 1 1/2 - 4 TBSP Sriracha
Instructions
- Start by adding your egg to your tall container
- Next, gently pour the liquid oil over the egg. Be sure all of the oil stays above the egg.
- Add a teaspoon of salt and the juice of half a lemon and a teaspoon of dijon mustard on top of the oil.
- Carefully place the immersion blender in the jar so that the egg stays at the bottom of the jar.
- Starting with the immersion blender at the bottom of the pint jar & turn your immersion blender on the high setting.
- After the bottom starts to incorporate, slowly lift the immersion blender to incorporate the rest of the ingredients.
- Once the base mayo has formed, add 2 tsp (or your desired amount) of Sriracha and mix by hand until well incorporated.
- Real, homemade mayo expires quickly. So, if you’re making this ahead of a hosting event, be sure to make it no more than a few days in advance.