This delicious, homemade spicy mayo sauce is so easy to make and can replace mayonnaise in any recipe that calls for it. It is ready in just 2 minutes and contains zero carbs.
When I need to snack between meals, I like to reach for a few of my favorite veggie snacks – steamed broccoli or roasted turmeric cauliflower. In the past, I would grab my store bought mayonnaise, mix in some pepper and use that as a quick and easy dip. The only problem was that I wasn’t overly fond of the taste of the store bought mayonnaise as it was always just a bit salty. Also, my pepper would not mix in evenly and some parts were a little too spicy. Ouch!
So I started making my own homemade spicy mayo. I did some research and was mind blown on how easy it was to make and so easily adaptable. I could go crazy and make it really hot or make it just a bit mild depending on my mood. I could add garlic powder or experiment with different herbs. The versatile nature of this sauce makes it a win-win in my books. And it is always guaranteed fresh because it does not last more than a week in my fridge.
Why should I make my own Mayonnaise?
Here are some great reasons:
- It tastes sooo much better than the store bought version!
- It is so versatile and can be easily customized to your liking.
- It is made from only 6 main ingredients you most likely already have at home.
- The store bought version has soybean oil, sometimes sugar and quite a few preservatives.
- At zero carbs, it is very healthy and perfectly fits a low carb lifestyle.
Dijon Mustard or Yellow Mustard?
This recipe calls for Dijon mustard but you can use yellow mustard if that’s what you have on hand. Dijon mustard is slightly spicier while yellow mustard is milder and a bit sour. But don’t omit mustard in this recipe because, in addition to eggs, it acts as an emulsifier and stabilizer which helps bind ingredients that usually don’t mix well together like oil and vinegar. Without this, the ingredients will separate and not stick together.
Is there a salmonella risk from Homemade Mayonnaise?
Because raw eggs are used in this recipe, there is always the warning about salmonella risk. Salmonella in eggs is extremely rare (about 1 in 20,000) and I have used this recipe several times just fine. In fact, if you like runny eggs, the risk is about the same because the yolks are undercooked. But there’s an ingredient in this recipe that further reduces this risk: vinegar. The acidity in the vinegar creates a hostile environment for harmful bacteria and this slows down or prevents its growth. I use apple cider vinegar but you can also use white vinegar. But if you want to be extra careful, use organic eggs from free range chickens, or pasteurized eggs. This interesting article from Slate talks a bit more about this.
Can I just make regular Mayonnaise?
Of course you can! All you need to do is omit the pepper and you would have just regular, delicious, homemade mayonnaise.
How to blend ingredients together
For this recipe I used this immersion blender. I found out through trial and error, that it produces the most consistent result. You can use a traditional blender but the instructions are slightly different. I have a pretty large regular blender and it is always a hassle trying to scrape a small quantity of sauce from a large appliance. For a vigorous arm workout, you could just use a whisk and manually blend but the immersion blender is your best bet. It comes with its own tall container but if have a mason jar I would highly recommend it, as you can just store your mayonnaise in it without the need to transfer to another container.
How To Make Mayonnaise with an immersion blender
This spicy mayo sauce uses only 6 core ingredients: eggs, olive oil, salt, cayenne pepper, vinegar and dijon mustard. It is literally only 2 minutes – 1 minute to gather your ingredients and another minute to blend. Make sure the egg is at room temperature if not, just dip in water for a few minutes. I use olive oil though you can substitute with any mild-flavored oil of your choosing, like avocado oil. Also I used a teaspoon of pepper, but feel free to increase or decrease as desired.
In a mason jar, add the egg, salt, cayenne pepper, vinegar and mustard, then add the oil last. You can also add garlic powder or herbs if you like. Insert the immersion blender into the jar and move it all the way to the bottom and turn on high. Keep it still and in about 20 seconds, you would notice a thick, creamy vortex begin to slowly rise to the top. Move the blender up slowly till all the oil has been emulsified, never taking it completely out of the mixture. In about a minute, you will have a perfect, blended consistency.
How To Make Mayonnaise with a regular blender
To use a regular blender, put in all the ingredients, except oil, and when blended, very slowly drip in the oil. I mean, very, very slowly. This will take about a minute. You might have to double the recipe if not, the blender blade might not be able to mix it properly.
This spicy mayonnaise stores well for a week in the fridge but you can’t freeze this as it will separate and appear curdled if you do. It makes about a cup and stores perfectly in a mason jar. Enjoy with your favorite steamed veggies or this delish cauliflower snack.
Other great recipes that will go great with this:
Homemade Spicy Mayo
- 1 cup olive oil you can substitute with avocado oil
- 1 egg room temperature
- 1 tsp cayenne pepper
- 1 tsp dijon mustard
- 1 tbsp apple cider vinegar
- 1/4 tsp salt
- Add the egg, salt, cayenne pepper, vinegar and mustard into a mason jar. You can optionally add garlic powder or herbs.
- Add the oil last.
- Insert the immersion blender into the jar and move it all the way to the bottom and turn on high.
- Keep it still for about 20 seconds, till a creamy vortex begins to rise.
- Move the blender up slowly till all the oil has been emulsified, never taking it completely out of the mixture.