Spicy mayo is a perfect accompaniment for sushi and makes an excellent add-on to burgers and other sandwiches. You can make spicy mayo easily by either using store bought mayo or you can make your own from scratch. If preferred, you can even prepare an eggless vegan version. The following is the things you should do to make each version.
Easy Spicy Mayo
1 Tbsp (15 ml) prepared mayonnaise
1 tsp (5 ml) hot chili sauce
1 tsp (5 ml) lemon juice
1. Whisk together the hot sauce and mayo. Put the prepared mayonnaise and hot sauce in a glass bowl and whisk together, vigorously, until evenly combined.
– You can use any brand of mayo and any brand of hot chili sauce you want, but if you plan to use this spicy mayo for a dish like sushi, consider using Japanese brands for the most authentic taste.
– Keep whisking until the ingredients are completely combined. There should be no streaks of hot sauce running through the mayo. Instead, the color should be completely uniform.
– Lemon juice is not necessary, but if you sample the spicy mayo and decide that it is too hot for your preference, adding a little lemon juice can help cut down on some of the heat.
– Since the lemon juice will be harder to see than the hot sauce, you will need to make a rough estimate about whether or not the juice has been completely mixed in. Do this by mixing it in for approximately as long as you mixed in the hot sauce.
3. Refrigerate until ready to serve. Cover your new condiment with plastic wrap or a lid and leave it in your refrigerators until you are ready to use it.
– The finished mayo will be a little thinner than standard mayo.
– If using the spicy mayo for sushi, you can pipe it through a pastry bag or a plastic bag with a small hole in the bottom. Squeeze a thin drizzle or trail of spicy mayo over the dish to spread the heat.
Homemade Spicy Mayo from Scratch
1 large egg
1 garlic clove, minced
1/2 Tbsp (7.5 ml) Wasabi or 3 small chilli padi, chopped
1.5 tsp (7.5 ml) lemon juice
1 tsp (5 ml) white wine vinegar
1/4 tsp (1.25 ml) Dijon mustard
1/2 tsp (2.5 ml) Tabasco sauce
1/2 tsp (2.5 ml) salt
3/4 cup (180 ml) olive oil
1. Separate the egg yolk. Crack the egg open over a small bowl. Capture the egg yolk in the shell while letting the white drain into the bowl. Use the yolk for your spicy mayo and discard the egg white.
– You may need to gently toss the egg yolk back and forth between the two egg shell halves in order to separate it completely from the white.
– To make life easier, you could also use an egg separator. Crack the egg into the separator and let the utensil do the rest of the work.
– If desired, the egg whites can be saved and used in another recipe.
– Egg yolks contain lecithin, a natural emulsifier that binds the ingredients together and thickens the mayo.
2. Combine the yolk, vinegar, and lemon juice. Transfer the three ingredients to a medium glass mixing bowl and whisk them together thoroughly until completely, evenly combined.
– The mixture should be a vibrant yellow.
– Lemon juice and vinegar add both acidity and flavor to the final product.
– If desired, you can also mix the mayo in a food processor instead of whisking the ingredients together by hand. Using a food processor can make the process easier, but whisking it together by hand will work just as well.
3. Add the seasonings. Add the Wasabi paste, minced garlic, Dijon mustard, Tabasco sauce, and salt to your mayo mixture and whisk well to incorporate.
– If using peppers, you do not need to remove the seeds before adding them. The seeds contain a large portion of the pepper’s heat, so removing them will cut down on the spiciness of the mayo.
– When using a food processor, add these ingredients to the contents of the machine through the hole at the top of the glass. Pulse until the solid ingredients, like garlic or peppers, have been finely minced and incorporated into the mayo.
4. Gradually whisk in 1/3 of the oil. Add 1/4 cup (60 ml) of olive oil to the mixture 1/4 tsp (1.25 ml) at a time, whisking continuously.
– This should take about 4 minutes.
– If the bowl begins to move around as you whisk, place a kitchen towel beneath it to hold it steady.
– While whisking by hand will still work well, this is the point at which a food processor really comes in handy. If using a food processor or blender, add the oil through the hole at the top of the lid. Continue to hold the pulse button down to steadily and continuously blend in the oil.
5. Add the remaining oil slowly. Add the remaining 1/2 cup (125 ml) of olive oil to the mayo mixture in a slow, thin stream. Continue whisking continually as you add the rest of the oil.
– This step should take roughly 8 minutes.
– The spicy mayonnaise should be fairly thick once you finish adding the oil.
– If using a food processor, add the remaining oil in through the hole at the top of the lid. Continue to hold down the pulse button so that the contents are continuously mixed together.
6. Chill until ready to serve. Cover the dish with a lid or plastic wrap and leave the condiment in the refrigerator until you are ready to use it.
– You should use fresh mayonnaise within 5 days.
Vegan Spicy Mayo
1/2 cup (125 ml) unsweetened almond milk
1.5 Tbsp (7.5 ml) ground golden flax seeds or flax meal
2 tsp (10 ml) sugar
1 tsp (5 ml) ground dry mustard
1 tsp (5 ml) onion powder
1/4 tsp (1.25 ml) salt
1/2 tsp (2.5 ml) smoked paprika
1/4 tsp (1.25 ml) hot sauce
1 Tbsp (15 ml) white wine vinegar
1 Tbsp (15 ml) lemon juice
1 cup (250 ml) grapeseed oil
1. Blend together the flax seeds and almond milk. Combine the two ingredients in a blender at high speed until the flax seeds are almost impossible to distinguish.
– This should take roughly 1 minute or so.
– The resulting mixture should be very frothy.
– Choose a milk with the most neutral taste and smoothest texture possible. Unsweetened almond milk and unflavored soy milk are recommended. Avoid hemp or oat milk.
– You could use a food processor instead of a blender for this recipe, if desired. Whisking the ingredients by hand could also work, but it will be much more difficult to fully incorporate the flax seeds into the almond milk if you mix it by hand.
– The flax seeds replace the eggs in this recipe and are responsible for binding and thickening the spicy vegan mayo. They must be well blended before this thickening ability is activated, though.
2. Add the seasonings. Transfer the sugar, dry mustard, onion powder, salt, paprika, and hot sauce to the contents of the blender and blend for another 30 seconds or so on high speed.
– Make sure that the hot sauce you use is vegan-friendly. If desired, you could skip the hot sauce altogether and use 3 small chilli padi, chopped into fine pieces.
3. Mix in the acidic ingredients. Add the lemon juice and vinegar to the mayo mixture in the blender. Blend for another few seconds on high speed until combined.
– As with traditional egg-based mayonnaise, the lemon juice and vinegar in this recipe add acidity and flavor to the mayo.
4. Slowly add the oil. Add the grapeseed oil in 1 Tbsp (15 ml) batches. Blend for a full 30 seconds after adding each batch of oil.
– Alternatively, you can slowly add the oil to the mayo mixture through the hole in the top of the lid in a slow, steady, and continuous stream.
– The essential thing is that the oil must be added slowly and evenly. Otherwise, the texture will not be consistent.
– Pause the blender every now and then when it starts to get hot. Otherwise, it will cause the mayo to heat up along with it.
– The mayo should begin to thicken after you have added half the oil. After you have added 3/4 of the oil, it should be spreadable. The final addition will create a thick consistency.
5. Refrigerate for several hours. Scoop the spicy vegan mayo into a glass container and cover with a tight lid or plastic wrap. Refrigerate it for a few hours to let it thicken and store in the refrigerator when not in use.
– This mayo has a very strong, potent flavor initially. Chilling it in the refrigerator will help the taste mellow down and blend more evenly.
– Use this version within a week.
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