Spicy Mayo Recipe

In a medium mixing bowl, add 1 cup mayonnaise and 2 tablespoons sriracha. If using kewpie, add 1/2 tablespoon now for a richer, slightly sweeter base.

Whisk together until smooth and uniform in color.

Add 1 teaspoon lime juice, 1/2 teaspoon rice vinegar and 1/2 teaspoon honey. Whisk again to incorporate; these balance acidity and sweetness and help the emulsion stay bright.

Stir in 1/4 teaspoon sesame oil for a subtle savory nuttiness. Taste and adjust heat by adding more sriracha 1/2 teaspoon at a time if desired.

Mince or grate 1 garlic clove very finely so it disperses through the mayo without large pieces. Add it to the bowl and whisk to incorporate.

Finely chop 1 tablespoon green onion (white and tender green parts) and fold into the mixture.

Season with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper. Mix thoroughly and taste; adjust salt or acidity (lime or vinegar) as needed.

If using smoked paprika, add 1/4 teaspoon for a smoky background note and stir to combine.

For extra heat complexity, whisk in 1/2 teaspoon wasabi paste or 1 teaspoon pickled ginger for brightness—add gradually and taste after each addition.

Cover the spicy mayo and refrigerate for at least 30 minutes to let flavors meld. For best flavor, chill 2 hours. Stir before serving.