How to Make Homemade Hot Sauce Mayo

Ingredients

• 2 large egg yolks Egg Yolks (room temperature)
• 1 tablespoon White Wine Vinegar (adds acidity for emulsification)
• 1 tablespoon Water (helps thin the initial mixture)
• 1 teaspoon Lemon Juice (freshly squeezed if possible)
• 1 teaspoon Dijon Mustard (provides flavor and helps emulsify)
• 2 tablespoons Sriracha (adjust to desired heat level)
• 1 cup Neutral Oil (canola, vegetable, or grapeseed oil; keep at room temperature)
• ½ teaspoon Salt (to taste)
• ¼ teaspoon Black Pepper (freshly ground)

Instructions

1. Separate Egg Yolks

   Crack the eggs on a flat surface, letting the whites fall away, and transfer the two yolks into the mixing bowl.

   Time: PT2M

2. Add Acidic Liquids and Flavorings

   Add the white wine vinegar, water, lemon juice, Dijon mustard, and 2 Tbsp Sriracha to the yolks. Whisk until the mixture is smooth and uniformly colored.

   Time: PT2M

3. Begin Emulsifying Oil

   Start whisking vigorously and slowly drizzle the neutral oil in a thin, steady stream. When you see a faint “trace” of oil coating the whisk, you can increase the whisking speed slightly.

   Time: PT4M

4. Finish Emulsification

   Continue adding the remaining oil while whisking until the mayo reaches a thick, glossy consistency. Taste and adjust seasoning with a pinch of salt, pepper, and an extra splash of Sriracha if desired.

   Time: PT2M

5. Transfer and Chill

   Spoon the finished Sriracha mayo into a clean storage jar, seal, and refrigerate for at least 15 minutes before using to let flavors meld.

   Time: PT2M

Nutrition Facts

Calories

100

Protein

0.5 g

Carbohydrates

1 g

Fat

10 g

Fiber

0 g