Creamy.
Kicks back.
Spicy mayo is mayonnaise with a heat source stirred in. It goes on sushi, burgers, fries and fried chicken. Welcome to the field guide.
Pick your heatHeat
Pick a heat source to see how it changes the sauce.
Nutrition
Heat scale of common chili sources (Scoville units, approximate, in thousands).
Ranges overlap a lot. A sauce's heat depends on the pepper, the recipe and how much you add.
Making it
- Start with mayo. Use about a half cup of mayonnaise.
- Add heat. Stir in one to two tablespoons of sriracha or your chosen chili sauce.
- Add brightness. A squeeze of lime or a splash of rice vinegar cuts the richness.
- Taste and tune. A pinch of sugar rounds sharp heat, and a little garlic powder deepens it.
- Rest. Chill for 30 minutes so the flavors blend.
It's too hot. Now what?
Add more mayo, or a little yogurt or lime juice.
How long does it keep?
Refrigerated in a clean jar, a few days to about a week. Discard anything that smells or looks off.
A short history
- Chili sauces become common table condiments around the world.
- Sriracha-style chili sauce is produced in California by a Vietnamese-American founder.
- Sushi restaurants in America start serving creamy chili sauces on rolls.
- Spicy mayo is a standard on burgers, fries, bowls and sandwiches.