Sriracha Mayo Recipe

Total Time:  10 minutes
Yield:  1 cup


  • 1 egg yolk
  • 1/2 teaspoon salt
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon sugar
  • 1 tablespoon white vinegar
  • 2 teaspoons fresh lemon juice
  • 1 cup walnut oil (or other neutral oil)
  • 2 tablespoons Sriracha (or more to taste)


  • In a medium bowl, whisk together egg yolk and dry ingredients.
  • Combine vinegar and lemon juice in a separate bowl then thoroughly whisk half into the yolk mixture.
  • Add oil, a few drops at a time, until the liquid thickens and lightens a bit (that’s called an emulsion). Then increase the oil flow to a constant stream.
  • Add the rest of the lemon juice mixture. Continue whisking until it’s all incorporated.
  • Finally, whisk in the Sriracha. It'll keep in the refrigerator for up to 1 week.