Content

• Ingredients
• Plain spicy mayonnaise
• Mayonnaise with smoked hot chili (chipotle)
• Homemade spicy mayonnaise
• Vegan hot mayonnaise
• Spicy mayonnaise with horseradish
• Steps
• Method 1 of 5: Simple Hot Mayonnaise
• Method 2 of 5: Smoked Hot Chili Mayonnaise (chipotle)
• Method 3 of 5: Homemade Hot Mayonnaise
• Method 4 of 5: Vegan Hot Mayonnaise
• Method 5 of 5: Spicy Horseradish Mayonnaise
• Tips
• Warnings
• What do you need

Spicy mayonnaise is a great addition to sushi, burgers and other sandwiches. It can be quickly prepared on the basis of ready-made mayonnaise, or you can make it yourself from scratch. You can even make a vegan version of mayonnaise without eggs if you wish. Below are the required ingredients for each of the possible recipes.

Ingredients

Plain spicy mayonnaise

• 1 tablespoon (15 ml) prepared mayonnaise
• 1 teaspoon (5 ml) hot chili sauce
• 1 teaspoon (5 ml) lemon juice

Mayonnaise with smoked hot chili (chipotle)

• ½ cup (125 ml) prepared mayonnaise
• 1 tablespoon (15 ml) adobo Mexican sauce
• 2 chili pods from adobo sauce

Homemade spicy mayonnaise

• 1 large egg
• 1 garlic clove, minced
• 1/2 tablespoon (7.5 ml) wasabi or 3 red chillies (finely chopped)
• 1.5 teaspoons (7.5 ml) lemon juice
• 1 teaspoon (5 ml) white wine vinegar
• ¼ teaspoon (1.25 ml) Dijon mustard
• ½ teaspoon (2.5 ml) tabasco sauce
• ½ teaspoon (2.5 ml) salt
• ¾ cup (180 ml) olive oil

Vegan hot mayonnaise

• ½ cup (125 ml) unsweetened almond milk
• 1.5 Tbsp (7.5 ml) ground white (gold) flaxseeds or flaxseed flour
• 2 teaspoons (10 ml) sugar
• 1 teaspoon (5 ml) mustard powder
• 1 teaspoon (5 ml) onion powder
• ¼ teaspoon (1.25 ml) salt
• ½ teaspoon (2.5 ml) smoked paprika
• ¼ teaspoon (1.25 ml) hot sauce
• 1 tablespoon (15 ml) white wine vinegar
• 1 tablespoon (15 ml) lemon juice
• 1 tablespoon (250 ml) grape seed oil

Spicy mayonnaise with horseradish

• ½ cup (125 ml) prepared mayonnaise
• 1 tablespoon (15 ml) horseradish
• 2 teaspoons (10 ml) chives, chopped
• 2 teaspoons (10 ml) fresh lemon juice
• ¼ teaspoon (1.25 ml) pepper

Steps

Method 1 of 5: Simple Hot Mayonnaise

1. 1 Whisk the hot sauce and mayonnaise. Place prepared mayonnaise and hot sauce in a glass bowl and whisk vigorously until smooth.
   • Often, spicy mayonnaise is prepared using sirach sauce. Just remember that many people may find this type of chili sauce extremely hot. After mixing, be sure to check the flavor to see if you need to add more chili sauce or dilute the composition with more mayonnaise.
   • Continue whisking until the ingredients are completely mixed. There should be no hot sauce streaks in the mayonnaise. The color of the composition must be completely uniform.
2. 2 Add lemon juice if desired. Pour lemon juice into the composition and whisk again thoroughly to mix the ingredients.
   • You don't need to use lemon juice, but if the mayonnaise tastes too hot to you, adding lemon juice will help offset some of the hotness.
   • Since the lemon juice will not be as noticeable in the mayonnaise, you will have to rely on your own feelings about how well you mixed it into the mayonnaise. Whisk for about the same amount of time you spent mixing mayonnaise with hot sauce.
3. 3 Put the hot mayonnaise in the refrigerator until serving. Cover the bowl of hot mayonnaise with cling film or lid and refrigerate until ready to serve.
   • The mayonnaise you make will have a thinner consistency than the classic one.
   • If you are going to use spicy mayonnaise for sushi, then you can put it in a baking sleeve with a small hole attachment. Simply squeeze a thin trickle of mayonnaise onto a platter to spread the spiciness a bit.

Method 2 of 5: Smoked Hot Chili Mayonnaise (chipotle)

1. 1 Buy chipotle peppers in adobo sauce. Chipotle with adobo sauce is a popular ingredient in Mexican and Asian cuisine. Try looking for these peppers in a store near the shelves of canned jalapenos. Chipotle peppers are obtained by drying and smoking jalapenos.
2. 2 Prepare the peppers. After opening the chipotle jar, fish out two pepperpods. Finely chop the pods on a glass cutting board (to prevent the searing pungency from absorbing into the board material).
   • If you prefer a smoother consistency, grind the peppers with the adobo sauce in a food processor. This will give you a spicy paste.
3. 3 Whisk all three ingredients together and store the hot mayonnaise. Stir in chopped chili, adobo sauce and prepared mayonnaise until a uniform, salmon-like color is achieved. When ready, place the hot mayonnaise in a tightly resealable container.
   • To decorate the appearance of mayonnaise, you can additionally sprinkle it with finely chopped chili peppers or a pinch of cayenne pepper on top.

Method 3 of 5: Homemade Hot Mayonnaise

1. 1 Separate the yolk from the egg white. Punch the shell of the egg into the edge of a small bowl. Hold the yolk in the shell and let the egg white drain into a bowl. For the preparation of mayonnaise, use only the yolk, the protein can simply be thrown away.
   • You may need to carefully transfer the yolk from one half of the shell to the other several times to completely separate it from the protein.
   • You can also use an egg separator for ease of use.Simply break the egg and pour the contents into the separator to do the job of separating the yolk for you.
   • If desired, the protein can also be saved for use in another recipe.
   • Egg yolk contains lecithin, a natural emulsifier that holds immiscible ingredients together and thickens the mayonnaise.
2. 2 Combine the yolk, vinegar, and lemon juice. Place the above three ingredients in a medium glass bowl and whisk thoroughly until mixed thoroughly and evenly.
   • The composition should acquire a juicy yellow color.
   • Lemon juice and vinegar will add a sour taste to the finished mayonnaise.
   • If you wish, you can whip the mayonnaise in a food processor. A food processor will make things easier, but hand-whipped mayonnaise will work just as well.
3. 3 Add seasoning. Add wasabi paste, minced garlic, Dijon mustard, tabasco sauce and salt to mayonnaise, then whisk until combined.
   • If you are using pepper pods, you do not need to free them from the seeds before adding to the mayonnaise. The seeds create a significant portion of the pungency - remove them and the mayonnaise will be less pungent.
   • When using a food processor, add ingredients to the appliance through the top opening. Whisk the mayonnaise with occasional short turns of the appliance until the hard ingredients such as garlic and pepper are crushed and incorporated into a smooth consistency of mayonnaise.
4. 4 While whisking, gradually add ⅓ of all the butter. As you continue whisking the mayonnaise, gradually add ¼ cup (60 ml) olive oil (¼ teaspoon (1.25 ml) at a time).
   • This will take you about 4 minutes.
   • If the bowl rides across the table while whipping mayonnaise, place a tea towel under it to keep it as still as possible.
   • You can whisk everything with a whisk, but it is at this stage that the food processor will be very useful. If using a food processor or blender, add oil through the top hole in the lid. Continue pressing the button of the appliance all the time so that it continuously mixes the oil into the mayonnaise.
5. 5 Add the remaining oil slowly. Slowly pour the remaining ½ cup (125 ml) olive oil into the mayonnaise. Continuously whisk the mayonnaise as you pour the butter into it.
   • This step will take you approximately 8 minutes.
   • Homemade hot mayonnaise should be quite thick when you finish adding butter to it.
   • If using a food processor, add the remaining oil through the hole in the lid of the appliance. Continue to hold down the button of the device so that the contents are mixed non-stop.
6. 6 Store mayonnaise in the refrigerator until serving. Cover the bowl of mayonnaise with a lid or cling film and refrigerate until you are ready to use the mayonnaise.
   • It is necessary to use such mayonnaise within 5 days.
   • To decorate the result of your work, thinly slice the Thai chili and stir with mayonnaise. This will give the mayonnaise an interesting color contrast and a professional look.

Method 4 of 5: Vegan Hot Mayonnaise

1. 1 Combine the flaxseed and almond milk in a blender. Whisk the flaxseeds and almond milk together at high speed until the flaxseeds are virtually indistinguishable in the milk.
   • This will take you about a minute.
   • The resulting mixture will be very foamy.
   • Whenever possible, choose milk with a predominantly neutral taste and a uniform texture for making mayonnaise. We recommend using unsweetened almond or soy milk. Avoid using hemp or oat milk.
   • You can use a food processor instead of a blender to prepare this recipe. You can also whip the ingredients by hand, but it will be much more difficult for you to thoroughly mix flaxseed with almond milk using this method.
   • Flaxseed replaces egg yolk in this recipe and is responsible for combining ingredients and thickening the hot vegan mayonnaise. But this seed needs to be beaten thoroughly before its thickening properties are manifested.
2. 2 Add seasoning. Add sugar, mustard powder, onion powder, salt, paprika, and hot sauce to the blender and continue whisking on high for another 30 seconds or so.
   • Make sure the hot sauce you use is vegan-friendly. If you prefer, you can skip the sauce and use 3 small, finely chopped chili peppers.
3. 3 Add acidic ingredients. Pour lemon juice and vinegar into a blender. Whisk again for a few seconds on high speed until mixed.
   • As with traditional egg yolk mayonnaise, lemon juice and vinegar will also add a sour taste to the mayonnaise.
4. 4 Pour in the oil slowly. Add grape seed oil in portions (1 tablespoon (15 ml) each). Beat the mayonnaise for 30 seconds after each oil addition.
   • Alternatively, you can slowly pour the oil into the mayonnaise in a thin, even stream through the hole in the lid of the constantly running blender.
   • The essential point is that the oil must be added slowly and evenly. Otherwise, the texture of the mayonnaise will not be uniform.
   • Pause periodically and stop the blender when it starts to heat up. Otherwise, the mayonnaise will heat up with it.
   • The mayonnaise will thicken when you add half the oil to it. After ¾ of oil has been added, it will already be relatively thick. With the last dose of oil, it will finally thicken.
5. 5 Put the mayonnaise in the refrigerator for a few hours. Transfer the vegan spicy mayonnaise to a glass container and cover it with a tight lid or cling film. Place the container in the refrigerator for several hours to thicken the mayonnaise. Also store it in the refrigerator until you use it.
   • This mayonnaise initially has a very strong taste. Chilling in the refrigerator softens the flavor and distributes the spiciness more evenly.
   • Use up cooked mayonnaise within a week.
6. 6 Bon Appetit!

Method 5 of 5: Spicy Horseradish Mayonnaise

1. 1 Prepare horseradish. If you are using ready-made horseradish, simply measure out the required amount of horseradish according to the recipe. Fresh horseradish is much spicier than cooked horseradish, so be careful when slicing it. To make horseradish, simply chop the horseradish root, put it in a food processor, add a little water, and chop it. You now have a pasta similar to the cooked commercially available horseradish.
   • When using fresh horseradish, you may want to reduce the amount in the recipe by about half or more. Always remember that making a product sharper is easier than extinguishing the excess.
2. 2 Mix all the ingredients in the recipe. Use a whisk to combine mayonnaise, horseradish, green onions, lemon juice and pepper. Continue mixing the ingredients until the color of the mayonnaise is not uniform. No streaks should be noticeable in it.
   • Use a metal or glass bowl to make horseradish mayonnaise. Horseradish itself is much more pungent than onions or chili peppers, so making mayonnaise with horseradish in a plastic bowl may leave an unwanted odor on it (even after removing the mayonnaise itself).
3. 3 Cover the container with the mayonnaise and put it in the refrigerator until you wish to serve the horseradish mayonnaise to the table. Over time, the taste of mayonnaise will mature, and its pungency will also increase. If possible, try to prepare such mayonnaise on the eve of its use, so that the ingredients have enough time to mix well with each other and give the mayonnaise a full-fledged taste.

Tips

• If the mayonnaise starts to get too thick during cooking, you can stir in 1 teaspoon (5 ml) of water to thin it slightly.
• Use pasteurized egg yolk instead of raw egg yolk if desired. The end product will be no different, but pasteurized eggs are generally considered safer to eat than raw eggs.

Warnings

• Raw eggs carry the risk of spreading salmonella and contracting salmonellosis. Avoid raw egg products if you are pregnant or have weak immunity. Elderly people and young children should also avoid such foods, including homemade mayonnaise.
• Since traditional mayonnaise contains raw eggs, be sure to put mayonnaise in the refrigerator when not in use.

What do you need

• Mixing bowl
• Corolla
• Food processor or blender
• Food container with lid
• Cling film