How to Make Homemade Hot Sauce Mayo
How to Make Homemade Hot Sauce Mayo is a easy American recipe that serves 4. 100 calories per serving. Recipe by Fallow on YouTube.
Prep: 10 min | Cook: PT0M | Total: 15 min
Cost: $1.85 total, $0.46 per serving
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
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
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
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
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
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
Dietary info: Gluten‑free, Vegetarian, Contains dairy‑free ingredients
Allergens: Egg, Mustard
Ingredient Substitutions
- Instead of Egg Yolks: Pasteurized egg yolks
- Instead of White Wine Vinegar: Apple cider vinegar, Lemon juice
- Instead of Lemon Juice: Lime juice
- Instead of Dijon Mustard: Yellow mustard, Stone-ground mustard
- Instead of Sriracha: Other hot chili sauces
- Instead of Neutral Oil: Light olive oil, Avocado oil
- Instead of Salt: Sea salt, Kosher salt
- Instead of Black Pepper: White pepper
Equipment Needed
- Mixing Bowl
- Whisk
- Measuring Spoons
- Measuring Cup
- Spatula (optional)
- Storage Jar with Lid
Critical Steps — Do Not Skip
- Crack eggs on a flat surface to avoid shell fragments
- Add all liquid ingredients before the oil
- Drizzle oil extremely slowly until a trace appears, then increase speed
Chef Tips from the Video
- Use room‑temperature ingredients for a smoother emulsion
- A neutral‑tasting oil lets the Sriracha shine
- For extra heat, add a pinch of cayenne pepper with the Sriracha
Troubleshooting
Mayo separates or looks curdled
Return the mixture to a clean bowl, whisk in a fresh egg yolk or a teaspoon of warm water while adding the oil very slowly.
Mayo is too thick
Thin with a few drops of water, lemon juice, or additional vinegar until desired consistency is reached.
Mayo is bland
Adjust with extra salt, pepper, or an additional teaspoon of Sriracha.
Storage
Refrigerator: Store in an airtight container for up to 7 days
Freezer: Not recommended; texture may separate
Room temperature: Do not leave out longer than 2 hours
Make-Ahead Tips
- Make the mayo up to 3 days in advance; stir before each use
- If the mayo separates, whisk in a teaspoon of warm water or an extra yolk to bring it back together
Frequently Asked Questions
What is the cultural significance and history of Sriracha Mayo in American cuisine?
Sriracha Mayo blends the classic American condiment mayonnaise with the Thai‑inspired Sriracha sauce, reflecting the growing popularity of Asian‑American fusion flavors in the United States. It became a staple in fast‑casual eateries and home kitchens as a quick, spicy upgrade for sandwiches and sushi.
What are the traditional regional variations of spicy mayo in Asian‑American cuisine?
In California, spicy mayo often uses a milder sriracha and avocado oil, while in the Pacific Northwest chefs may add smoked paprika or lime for a brighter twist. In Hawaiian poke bowls, the mayo is sometimes blended with sesame oil and furikake for extra umami.
How is Sriracha Mayo traditionally served in modern American fusion restaurants?
It is typically drizzled over sushi rolls, mixed into poke bowls, spread on gourmet burgers, or used as a dipping sauce for sweet potato fries. Some restaurants also swirl it into salads for a creamy, spicy kick.
What occasions or celebrations is Sriracha Mayo commonly associated with in the United States?
Sriracha Mayo appears at casual gatherings like backyard barbecues, game‑day parties, and brunch spreads where guests enjoy bold, spicy flavors. It’s also a popular addition to take‑out orders on holidays such as Super Bowl Sunday.
What other American‑Asian dishes pair well with Sriracha Mayo?
It pairs beautifully with Korean‑style tacos, shrimp po’boys, crab cakes, and grilled salmon. It also complements Asian‑inspired salads featuring cabbage, carrots, and sesame dressing.
What makes Sriracha Mayo special compared to regular mayonnaise?
The addition of Sriracha introduces a balanced heat, garlic‑onion depth, and a subtle sweetness that transforms plain mayo into a versatile, flavor‑forward sauce while still retaining the creamy texture of traditional mayonnaise.
What are the most common mistakes to avoid when making Sriracha Mayo?
Adding the oil too quickly causes the emulsion to break, and using cold egg yolks can prevent proper thickening. Also, neglecting to season at the end can leave the mayo tasting flat.
Why does this Sriracha Mayo recipe use a thin stream of oil and a whisk instead of a food processor?
A whisk gives you visual control over the “trace” stage, ensuring a stable emulsion; a food processor can incorporate oil too fast, increasing the risk of separation for beginners.
Can I make Sriracha Mayo ahead of time and how should I store it?
Yes, store the finished mayo in an airtight jar in the refrigerator for up to 7 days. Stir before each use, and discard if it develops an off odor or visible separation beyond what can be re‑emulsified.
What does the YouTube channel Fallow specialize in?
The YouTube channel Fallow focuses on simple, technique‑driven home cooking tutorials that break down classic sauces, condiments, and everyday dishes into easy‑to‑follow steps for home cooks.
How does the YouTube channel Fallow's approach to American‑Asian fusion cooking differ from other cooking channels?
Fallow emphasizes minimal equipment, clear visual cues like the “trace” of oil, and practical tips for safe raw‑egg handling, making fusion recipes accessible without specialized gadgets, unlike many channels that rely on high‑tech appliances.
Last updated: September 2, 2026
